Matcha rituals!

We propose three ways to prepare matcha. The first one is the traditional preparation in a bowl using a chasen whisk, making “M” or “Z”-shaped movements. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – just pour the matcha into the liquid and shake vigorously for 30 seconds. The optimal temperature of water to pour matcha is approximately 80°C. Higher temperatures will cause matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is approximately 1.5 g of powder per 200-250 ml of liquid.

The most universal and most frequently chosen is Traditional Matcha. It comes from the first and second set of leaves, which results in a moderate degree of bitterness and a distinct umami taste. It is an excellent choice for drinking with water and in the form of matcha lattes and cocktails. For seasoned matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is ideal for drinking with water and has the most nutrients. If you like intense flavor and you use matcha most often for matcha lattes, cocktails, desserts and baked goods, choose Daily Matcha, which comes from the second and third harvest.

Matcha is very sensitive to the sun and high temperatures, which may cause it to lose its properties. Matcha should be stored in its original, closed packaging in a shaded, cool place, preferably in the refrigerator. Then it will definitely stay fresh for a long time.

Loose leaf tea is consumed in the form of an infusion, i.e. what the leaves release into the water. Matcha, on the other hand, is powdered tea leaves that are consumed whole after mixing with liquid. When drinking matcha, you take the whole leaves. In this way, all the nutrients contained in them reach the body. Moreover, matcha has several times stronger effects than loose leaf tea.

Instructions and tea brewing time are provided on the packaging of each tea.