This matcha comes from one of Japan’s most renowned tea regions and is harvested, processed and ground according to centuries-old tradition. Its texture is powdery fine, its color a bright emerald green – a sign of genuine craftsmanship and the utmost care.

Note: The following points are based on recognized studies on green tea and matcha. We make no promises of healing. Matcha is particularly high in catechins, especially EGCG (epigallocatechin gallate) – a powerful antioxidant that can help protect cells from oxidative stress. Supports concentration and alertness: Matcha contains L-theanine, an amino acid which, in combination with caffeine, can promote mental alertness – without the typical “caffeine low”. Compared to coffee, the caffeine from matcha is released more slowly and evenly by L-theanine, which can lead to a calmer and longer-lasting energy boost. Supports a conscious lifestyle:Matcha is traditionally used in the Japanese tea ceremony and its preparation promotes a mindful, slowed-down routine that many people integrate into their everyday lives. Note: The effects mentioned may vary from person to person. Our products are not a substitute for a balanced diet or medical treatment.

Preparing matcha is more than just a hand movement – it is a ritual of mindfulness. In Japan, matcha has been used in the tea ceremony (chanoyu) for centuries – a moment of calm and concentration. How to prepare your matcha traditionally: Sieve matcha – pass about 1-2 grams (1 tsp) of powder through a fine sieve to avoid lumps. Heat the water – to approx. 70-80 °C, not boiling. Pour & whisk – add approx. 60-80 ml of water to the powder and whisk with a bamboo whisk (chasen) in M or W-shaped movements until frothy. Enjoy – in small sips, consciously and warm. The classic preparation is called Usucha (thin tea). For a stronger version – Koicha – we recommend our Contest Grade Matcha.

Good matcha is recognizable at first glance – and noticeable at the first sip. Its color is an intense, vibrant green that indicates gentle processing and an early harvest. The stronger and fresher the green, the higher the quality of the powder. High-quality matcha usually comes from the first pickings in spring, when the young tea leaves are particularly tender and rich in nutrients. The aroma also provides information about the quality: fine matcha smells gently grassy, almost sweet, never bitter or pungent. The taste reveals the true art of production – good matcha is harmonious, creamy and smooth on the palate, with a fine umami note. Bitterness should be very subtle, if present at all. The texture also plays an important role. Fine matcha is ground ultra-fine, almost like silk powder, and dissolves effortlessly in water when whisked – without lumps or residue. If matcha feels coarse-grained or sandy, it is usually of inferior quality. Another clue lies in the origin and processing: genuine, high-quality matcha traditionally comes from Japan, especially from regions such as Uji, Kagoshima or Aichi, where centuries-old knowledge meets modern craftsmanship. There, the leaves are shaded before harvesting in order to increase the chlorophyll content and preserve the amino acids – a significant difference to ordinary green tea powder. Anyone who has ever tasted high-quality matcha will recognize it not only by its color, but also by the feeling it leaves behind: Clear, focused and soothing – without any rush.