Matcha is 100% green tea, finely ground into a powder, originating from Japan ⛩️, traditionally used in the tea ceremony 🎎

Unlike regular green tea, where the leaves are steeped and then removed, matcha powder is whisked directly into the drink, allowing you to consume the entire leaf 🍃

Matcha is known for its rich, vibrant green color, delicate aroma, and deep umami flavor. It’s packed with antioxidants that help protect cells from damage and provides long-lasting energy and focus, making it a great alternative to coffee ☕

Our matcha comes from the pristine nature of Japan ⛩️, where the ideal conditions for cultivating tea plants create a powder rich in antioxidants and beneficial nutrients 🌱

🥇 Ceremonial matcha is the highest quality. It has an intense flavor without bitterness, the most health benefits, and is perfect for the traditional tea ceremony 🎎

🥈 Premium matcha is slightly less exclusive but still offers excellent taste. With mild bitter undertones, it’s often used in milk-based drinks 🥤

🥉 Culinary matcha is the most accessible option. It adds a beautiful green color and unique flavor to your dishes and is often used for cooking and baking 🧑‍🍳

The price of matcha reflects the meticulous work involved in its cultivation and processing. 🌿

Before harvesting, the tea leaves are shaded, which increases their chlorophyll and amino acid content. They are then hand-picked 🤲, steamed, dried, and stone-ground into a fine powder. This traditional grinding is a slow ⌛ and labor-intensive process, which is why high-quality matcha in Japan is considered a luxury product.

Matcha contains less caffeine than coffee ☕ but more than regular green tea 🍵—about 50–70 mg per serving (2 g).

One serving of matcha is 2 grams, which equals two scoops using a bamboo scoop — Chashaku. While the caffeine content is lower than in coffee ☕ but higher than in regular green tea 🍵, it’s important not to exceed the recommended daily intake.

In general, it’s not recommended to consume more than 3 servings (6 g) of matcha per day.

L-Theanine is an amino acid naturally found in matcha, known for its positive effects on the mind 🧠

It promotes alpha wave activity in the brain, which induces a sense of calm and focus. It boosts serotonin and dopamine levels, reduces mental and physical stress, and enhances cognitive function and mood 🌞

L-Theanine also works synergistically with caffeine, resulting in a balanced and long-lasting ⌛ boost.

For the perfect experience and traditional preparation 🎎, we recommend following our guide.

For a quick and easy preparation, especially on the go, we recommend using our Matcha Shaker — Furu. Just add 2 g of matcha 🍃 and 20 ml of cold water 💧 (measured using the marking), shake thoroughly, and you’ll have a base ready for your favorite drink 🥤

If you try to prepare matcha with regular kitchen tools, you probably won’t achieve the optimal result. ⚠️

To prepare a smooth and velvety drink without lumps, we recommend using traditional Japanese accessories:

1. Tea bowl — Chawan
2. Bamboo whisk — Chasen
3. Bamboo scoop — Chashaku
4. Sieve — Chakoshi
5. Cloth — Chakin

Water that is too hot ♨️ can make matcha bitter and diminish its delicate flavor and beneficial properties. On the other hand, water that is too cold won’t fully bring out its aroma. The recommended water temperature is up to 75 °C 💧

If foam 🫧 doesn’t form when whisking matcha, it’s often due to insufficient whisking or using too little powder for the amount of water.

However, the quality of the matcha, water temperature (max. 75 °C 💧), and proper whisking technique using a Bamboo whisk — Chasen, with quick "W"-shaped movements originating from the wrist 🫳, are also important.

Metal tools can affect the taste of matcha because they react with its delicate composition. However, contact with metal during preparation is usually very brief, and it’s more likely to spoil from exposure to light ☀️, heat ♨️, and moisture 💧 than from a momentary touch with a metal sieve or scoop.

The recommended combination is a Bamboo scoop — Chashaku and a Sieve — Chakoshi. Although the sieve is metal, it offers longer durability ♻️ and fine mesh that ensures better sifting quality

Matcha bitterness can have several causes, most commonly lower-quality powder. Using water that is too hot ♨️ or adding too much powder during preparation can also contribute.

For a smooth and balanced taste, we recommend using high-quality matcha and water at a maximum temperature of 75 °C 💧

Lumps in matcha drinks are usually caused by the powder not being properly sifted beforehand. To achieve a smooth, lump-free drink, we recommend sifting the powder through a Sieve — Chakoshi before preparation.

To preserve the highest quality and exceptional flavor, it’s crucial to protect matcha from light ☀️, heat ♨️, and moisture 💧

The ideal place for storage is the refrigerator, but always ensure that the matcha is tightly sealed and doesn’t absorb odors from its surroundings.

Matcha is very sensitive to light ☀️, heat ♨️, and moisture 💧, which cause oxidation and spoilage. Once oxidized, it loses its bright green color, aroma, and flavor, and becomes bitter.

Shelf life when stored properly is:

• Opened — 3 months
• Unopened — As indicated on the packaging