Organic Matcha

This Ceremonial Grade Matcha is produced from the fresh green Tencha tea, which, like the Gyokuro tea, is shade-grown 2o days before harvest. In the production of Matcha, the tea leaves are alternately steamed and dried, and then ground into fine powder. Matcha is used for Japanese tea ceremonies which are closely linked to the Zen-Buddhist ethics.

Profile: Lovely quality made from Tencha leaves, which gives the classic feel of matcha. Since crushing whole leaves into powder, matcha will contain more caffeine than other green teas. A bouquet of thick grass, seaweed and umami, due to the powdered form. This quality is particularly suitable for the thicker Matcha (Koicha), or used in smoothies, desserts or for matcha lattes.

How to: 1 teaspoon (1.5 g) Matcha is poured into a small bowl. Then add 70 ml of water (70°C water), whip the Matcha until it foams and is then ready to drink. Follow our guide to the perfect cup of Matcha here.

We recommend using spring water for Matcha.

Preparation: 1 tsp tea (1.5 g.), 70 ml water at a temperature of 70°C

NET: 30 g.