Products

Matcha's journey from leaf to finished product

Shadowing

Matcha tea plants are shaded for three to four weeks before harvest to increase nutrient levels. This increases the production of chlorophyll and amino acids, giving matcha its green color and contributing to its umami flavor and calming effects.

Harvest

The tea leaves are harvested by hand from the top third of the plant and go through the following steps: steaming, drying, de-stemming and de-veining. The processed leaves are now called "Tencha".

Grind

The "Tencha" leaves are traditionally ground into fine matcha powder using granite stone mills, which preserves nutrients and flavor. Modern methods using steel balls or blenders can compromise the quality.

Packaging

After grinding, the matcha is quickly packed in airtight containers to preserve freshness, flavor and the vibrant green color. This packaging protects against light and air and ensures a long shelf life of the high-quality matcha.

Enjoy

The journey ends at your home, where you can enjoy our matcha in all its variety: traditionally in a ceremony for its pure umami taste, as a creamy matcha latte or in other creative preparations. Each way brings out the versatility and rich taste of this green gold.