Technical details
Net weight: 50 g of finely milled matcha powder, enough for approximately 40-50 ceremonial cups. The product carries organic certification, meaning the tea bushes come from ecological farming without synthetic pesticides or fertilisers. Origin: the matcha base is sourced from Japanese or certified organic Far Eastern plantations, where the tea bushes are shaded in the weeks before harvest, resulting in exceptionally high chlorophyll and amino acid content in the leaves. Milling is done traditionally on stone mills, slowly and at low temperature, so the volatile compounds remain intact. The powder is delivered in airtight, light-protected packaging so it reaches you fresh.
What is it good for?
Ceremonial matcha is an ideal companion for moments when you want to slow down consciously. In the morning you can choose it instead of coffee: its caffeine is released more slowly, and paired with L-theanine amino acid it creates a long-lasting, even state of focus without the racing-heart effect of coffee. It is a great partner for meditation practice, yoga or morning journalling. During studying or creative work it helps sustain concentration. Preparing it in a ceremony-like way is itself a mindfulness practice: adjusting the water temperature, whisking the matcha with a bamboo whisk (chasen) is a small ritual that quiets the thoughts.
Who do we recommend it to?
We recommend it to those genuinely interested in Japanese tea culture, or who wish to create a truly premium matcha experience at home. It is an ideal choice if you enjoy trying the traditional koicha (thick matcha) and usucha (thin matcha) preparation methods. For attentive cooks, people following a conscious lifestyle, and those seeking natural sources of energy. For meditators, yoga practitioners and creative people for whom the quality of attention matters. It is also a tasting experience for those who have only tried culinary matcha so far and would like to meet a more ceremonial category once.
Brewing tips
Ceremonial matcha is a very fine powder, please handle it with care. For one cup (approximately 70-100 ml) measure out about 1 gram, or half a teaspoon, preferably with a bamboo measuring scoop (chashaku). Bring the water to a boil, then let it cool to 70-80 degrees Celsius, as hot water will make matcha bitter. First sift the powder, then whisk it smooth with a little lukewarm water. Then pour in the warmer water and whisk quickly with a bamboo whisk (chasen) in W or M-shaped motions until a fine foam forms on top. For the thicker koicha variant, use double the amount of matcha and half the water, and do not whisk but stir slowly. Consume immediately, without sugar or milk.
Storage and care
Matcha powder is very sensitive; air, light and moisture quickly damage its vibrant green colour and aroma. Please store it in an airtight, dark container in the refrigerator or in a cool, dry place, away from direct heat sources. After opening, use within 4-6 weeks for the best experience. After using your teapot or chawan (matcha bowl), rinse with warm water only, without harsh detergent, and dry with a soft cloth. A bamboo whisk holder is available for the chasen, which helps the antler-like tines retain their shape while drying.