Matcha - prepare deliciously
Stefanie GiesingerEvery day I start with the Ceremonial Matcha. It gives me energy and a vitamin boost.
Nancy TabillionA bowl of Matcha, rich in nutrients and antioxidants, could possibly be the simplest form of self-love! And it only takes a few minutes to incorporate this tea ceremony into your routine!
Remé's DayThe Ceremonial Grade Matcha is incredibly smooth and pleasant. I have been drinking it daily for almost three years and can hardly imagine my routine without it.
slide stripsMy absolute favorite matcha 💚
"I have already tried many varieties, but this one is my undisputed favorite. Whether warm with oat milk or iced with mango puree - it is the perfect energy supplier and exactly what I love to start my morning with."
Benefits - Matcha as a jack of all trades
Production
Our tea farm is a traditional company that has been a family business for several generations and has been producing organic matcha for several decades.
"Our quality is confirmed by the strict standards of the eco-certification from the Japanese certification body JONA and the German organic certification."
Cultivation
The tea farmers protect the plants from the sun with black textile sheets or traditionally with straw. In addition, solar panels are used. This increases the chlorophyll content in the leaves and makes the taste softer. The cultivation is done without pesticides. Annual soil samples and laboratory tests regarding heavy metal and radiation exposure are conducted to ensure the best possible quality. Furthermore, each batch is carefully checked for its mineral properties.
Origin
The cultivation area for Matcha tea is one of the best and also one of the oldest tea-growing regions in Japan: the Uji region, located west of Osaka. The region is known for its clean water and nutrient-rich soil, free from pesticides. The suitable climate is found on site: The mist from the Uji and Kizu rivers keeps the tea plants moist and reduces the risk of frost damage.