Co-founders, cousins and first-generation Kiwis, May and Enna (right), were frustrated by the lack of good matcha in New Zealand so they created Thea. Having been big matcha and green tea fans since teenagers, it was a natural pathway into learning more about matcha.

The idea started in early 2015 to create a dedicated matcha cafe, but New Zealand was not ready for it. Back then, the market was only selling "culinary grade" matcha that was the standard. When they started, they had set out to modernise the way you make matcha by offering an electric whisk as the choice of tool instead of bamboo whisks to make it "approachable and easy." That was the general consensus in that time when we talked to people about it.

Since 2016 they have been curating their matcha and expanding the products available. The name Thea is from the amino acid l'theanine found in green tea. Sourced direct from Japan with the help of family, it was their goal to show people that there was another way to have your caffeine in the morning.

With more interest in matcha, they continue to expand their offerings.

"If you’ve tasted matcha before, you may be thinking’ the benefits sound great, but it tasted bitter and grassy,’ The truth is, you’ve probably tried a "culinary grade matcha", which is intended for cooking, Now if you try a premium quality, you’ll be able to taste the difference - smooth and delicate, with a delightful umami or savoury, full-mouth rounded flavour. The way matcha should be.” - Enna