Matcha

MATCHA - small leaf, big taste

Matcha tea is made from extremely finely ground green tea leaves. However, matcha is no “ordinary” green tea powder and has far more health-promoting effects than other green teas. This pulverized green tea is a Japanese classic and is still prepared in a special way in the traditional tea ceremonies. Many know it as "Green Chai" or "Matcha latte".

For approx. four weeks before being harvested the tea plants are shaded, so that the leaves grow more slowly. The sudden shading prompts the leaves to build up large amounts of chlorophyll, the substance that gives the leaf its green colour. Extra amino acids and fewer tannins and other bitter substances leave the Matcha with a subtle sweetness and fresh taste. The harvest is labour intensive and done entirely by hand. Each year the youngest leaves are harvested just once, in spring. The leaves are then steamed and dried, and, before being ground, have their veins and stems stripped away. Only their most valuable parts are preserved for Matcha. Even the processing is anything but ordinary. Matcha is ground in stone or granite mills particularly slowly and carefully to preserve as many of its precious ingredients as possible. The result is a delicious drink that is becoming increasingly popular with tea fans – and rightly so.

During its preparation, the shining, emerald green Matcha unfolds intensive, matt-green shades, which are crowned by its grass green, creamy foam.

Its versatile flavour means it is not only popular as a drink. The green powder also plays an important role in refining dishes, and enhances Japanese cuisine in this way. 

Coffee versus Matcha

Matcha, like no other tea, has a stimulating effect. The caffeine in coffee is broken down more quickly in the body. The caffeine in matcha (theine) is released slowly throughout the whole day to be absorbed by the body. When coffee has long since stopped working, a cup of tea can carry on getting you through the day for a lot longer.

What’s more, matcha can help improve concentration. It can also help prevent aching muscles in athletes. The catechin is said to reduce the stress on muscles, making regeneration after training quicker too. 

Discover the extraordinary aroma of our organic matcha teas and be inspired sip by sip.

How-To-Matcha

You can vary the thickness and flavour intensity of your matcha to suit your taste.

Place approx. 2 grams of matcha into a cup or, better still, into a matcha bowl. Boil the water and let it cool down to 80°C.  Pour about 80 ml and whisk with the traditional bamboo whisk for about 25 seconds using a rapid back and forth motion. This will produce no lumps and a fine froth will appear on the surface. Add the rest of the water - approx. 120 ml (about 60°C). ..and ENJOY! (If you like a thicker consistency, use more matcha)

There is no brewing time, as is usual with most teas, because the tea is drunk in its completeness, including the precious nutrients of the entire tea leaf.