Pack Creator

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

The most versatile and frequently chosen is Traditional Matcha. It comes from the first and second harvest of leaves, which results in a moderate bitterness and distinct umami flavor. It is an excellent choice for drinking with water, as well as in matcha latte and smoothies. 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 an intense flavor and mostly use matcha for matcha lattes, smoothies, desserts, and baked goods, choose Everyday Matcha, which comes from the second and third harvest.

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

Loose leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves, which are consumed whole after being mixed with liquid. By drinking matcha, you consume the entire leaves. In this way, all the nutrients contained in them enter the body. Furthermore, matcha has several times stronger effects than loose leaf tea.

Brewing instructions and times for each tea are provided on its packaging.