MATCHA PREMIUM

The highest quality matcha is grown and produced exclusively in the rolling hills of Uji, in the ancient city of Kyoto. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. Partly because of this, the techniques for growing Matcha of the highest quality have developed intensively in the Uji region.

Matcha Premium is one of the highest quality Matcha teas produced in Japan.

Matcha Premium is carefully grown near the river, where the soil is very fertile. The rich soil provides the characteristic soft and deep taste.
Our Matcha Premium is grown in the shade for 20 to 30 days before harvest using the "Tana" method, which requires skilled technique and great care. The "Tana" technique, which takes place in the shade of the sunlight, creates an excellent, noble aroma.

You can taste the difference. Thanks to these special conditions and cultivation techniques, Matcha Premium is soft and tender, with a deep taste and a noble aroma. It's perfect for Koicha (fat  matcha) and Usucha (thin matcha).
If you often drink Matcha, you can compare our price and taste with those of other Matcha suppliers. We are convinced that you will like our Matcha the best!

Matcha, or powdered green tea, has a wonderful aroma, a silky foam and a rich, smooth taste. High quality matcha, like ours, is not bitter but smooth and mild. As one moves up the Matcha scale, the color becomes more vibrant green and the taste becomes even nobler, softer and milder.
Matcha is made from new tea leaves that have been carefully grown in shade for 20 to 30 days before being harvested, steamed and dried. The theanine, which is the source of the sweet, smooth taste and noble aroma, is created in the tea leaves by leaving them in the shade from the sunlight. 
The dried leaves are then ground with a traditional stone mortar and pestle called a hikiusu.
Unlike tea leaves, where one drinks an infusion of the leaves, Matcha is consumed whole, so that you get the beneficial components of Matcha directly, and in their entirety.

USUCHA / thin matcha

• 1 teaspoon matcha or 
• 2 scoops with the chashaku
• 70 ml of water at 80º

KOICHA / thick matcha

• 2 tsp matcha or 4 scoops with the chashaku
• 50 ml of water at 80º

PERFECT MATCHA

• Strain the matcha to remove any lumps.

• Add 2 scoops of the Chashaku, (1 teaspoon 2g) Matcha into the Chawan (bowl).

• Pour 70ml of water at 80º into the Chawan.

• Beat the Matcha with the bamboo whisk until a rich foam layer forms on the Matcha.

• The move you make  with your bamboo whisk, the letter is W. 

• For the best taste, drink the Matcha within 3 minutes. If you wait too long, the foam layer will disappear and the Matcha powder will collect at the bottom.

• Bamboo Chasen or.....electric milk frother,

  Chashaku or.....a teaspoon,

  Chawan or..... a tea cup

  ​ In short, don't make it so hard on yourself,  so you  your way  can enjoy  MATCHA

• Matcha vol  of  antioxidants
• Useful with Matcha  you the entire tea leaf in powder form  and not just a deduction  of the tea leaf
• Strengthens your immune system 
• Gives your health a big boost
• Accelerates your metabolism,  your metabolism goes up causing you to lose weight
• In addition to caffeine, matcha contains the amino acid L-theanine  Caffeine + L-theanine = calm kind of alertness. An even flow of energy that lasts 4 - 6 hours. Channeled energy and focus. Ideal for students.
• Matcha is Umami, a savory taste. The 5th taste next to salty, sweet, sour and bitter.