Matcha – Japanese green tea in its purest form
Matcha is a finely ground, vibrant green tea from Japan – a beverage with a centuries-old tradition.
Unlike regular green tea, Matcha uses the entire tea leaf in powdered form. This way, all valuable nutrients are fully preserved, creating an intense and pure tea experience.
Origin and cultivation
The tea plants used for Matcha grow in partial shade. About three weeks before harvest, they are covered with nets to reduce sunlight. As a result, the leaves develop a higher concentration of chlorophyll and L-theanine, giving them their deep green color and mild, smooth taste.
Production
After harvesting, the leaves are steamed, dried, and stripped of stems and veins. The resulting tencha is then slowly ground into a fine powder using traditional granite stone mills – this is how authentic, high-quality Matcha is made.
Taste and benefits
Matcha has a round, full-bodied, and slightly sweet flavor with delicate umami notes. Thanks to its natural content of antioxidants, caffeine, and L-theanine, Matcha is both stimulating and balancing – promoting clear, calm energy.
Preparation
For Usucha (thin tea): use 1 g of Matcha for 70–100 ml of water.
For Koicha (thick tea): use 3–4 g for 40–50 ml of water.
Whisk the powder with hot water (about 70–80 °C) using a bamboo whisk (chasen) until it becomes frothy.
Usage
Matcha can be enjoyed pure or used creatively in Matcha lattes, smoothies, ice cream, or desserts. Its fine aroma and natural energy make it a special part of mindful tea culture.
