We are delighted to be able to offer the ever-growing Matcha fan base yet another top quality from organic cultivation. According to legend, tea has been cultivated in the Uji District since the beginning of the 13th century. The first Matcha is said to have been produced towards the end of the 16th century. Altitudes of 250 m, calcium-rich soil as well as prevailing ground fogs offer perfect preconditions for excellent and complex green teas. During its preparation, the shining, emerald green Matcha unfolds intensive, matt-green shades, which are crowned by its grass green, creamy foam. The scent is sweetish, fruity and its taste aromatic and full-bodied.
whisk for 1-2 minutes
0-75 °C water temperature
2 grams/200 ml (4-8 level tsp./1 litre)
Tip: Using boiling hot water will ruin its flavour and its benefits.
Boil the water and let it cool down for a few minutes before pouring it over the matcha.