Ceremonial

If the pack is unopened, it will keep for a good one to one and a half years from the date of purchase. Once opened, it's best to use up your Matcha within 4 to 6 months.

Store your Matcha tea powder protected from light and air in a cool place, for example in a tin in the fridge

You can get absolutely pure organic Matcha from high-quality Tencha leaves with us for 60 euros per 100 grams.

That depends on your taste, of course, but as a rule: Tencha is a real favourite among tea fans – Matcha made from this high-quality green tea tastes especially mild.

There are various grades of Matcha, which can vary depending on quality
and intended use. Here are some of the most common
Matcha grades:

1. Ceremonial Grade: This is the highest quality level of
   Matcha and is traditionally used for the Japanese tea ceremony (Chanoyu).
   Ceremonial Grade Matcha is characterised by a vibrant green
   colour, a fine texture and a delicate flavour. It's often sweet and
   umami, without being bitter. Ceremonial Grade Matcha is usually made from the
   tender leaves of the first harvest. Both our Matcha Premium and our
   Matcha Traditional are Ceremonial Grade.
2. Premium Grade: Premium Grade Matcha is high in
   quality, but not quite as fine as Ceremonial Grade Matcha. It has a lively
   green colour and a balanced flavour with sweet and slightly tart notes.
   Premium Grade Matcha works well for everyday use and can be used for
   drinking or cooking.
3. Culinary Grade: Culinary Grade Matcha is used mainly
   for cooking purposes, for example for preparing Matcha lattes,
   baked goods, ice cream or smoothies. Its flavour is often more robust and it has
   a stronger green colour than Ceremonial Grade or Premium Grade Matcha.
   Culinary Grade Matcha can also be enjoyed every day, but is
   more affordable than the higher grades.
4. Ingredient Grade: This quality level is the lowest
   and is usually used for industrial purposes, for example for the
   production of instant drinks or ready-made products. Ingredient Grade Matcha
   is often of lower quality, but can still offer a green tea flavour.

It's important to note that the names and
quality levels can vary from producer to producer. It's worth reading the
product descriptions and trying out different Matcha varieties
to find the grade best suited to your needs.

Premium Matcha: This Matcha tea is characterised by its
gentle, full-bodied aroma. It's made from the leaves of the first harvest
(spring). These leaves are younger and more tender, which results in a
finer flavour. Premium Matcha is considered particularly high in quality
and is often more expensive.

Traditional Matcha: In contrast, Traditional Matcha is made
from a blend of leaves from the first and second harvest.
This blend can lead to a slightly more intense flavour,
without becoming bitter. The flavour of Traditional Matcha can be perceived as
more robust or stronger, but it still retains the
characteristic sweetness and slightly tart taste of Matcha tea.

The choice between Premium Matcha and Traditional
Matcha comes down to personal preference. Some people prefer the
subtle, gentle aromas of Premium Matcha, while others appreciate the
stronger flavour notes of Traditional Matcha

While you normally steep plant parts in hot water for tea and don't consume them, with Matcha you drink the green tea leaves in their entirety – because the powder, made from the ground leaves, dissolves in the water.

Our tea farm is a traditional business that has been
family-run for several generations and has been producing organic Matcha for a
few decades. The growing region for the Matcha tea is one of
Japan's best and, at the same time, oldest tea-growing regions: the
Uji region, located west of Osaka. The region is known for its clean water
and nutrient-rich soil, free from pesticides. The right climate is found
here: the mist from the Uji and Kizu rivers keeps the tea plants
moist and reduces the risk of frost damage

The tea farmers protect the plants from the sun with black
textile sheets or traditionally with straw. Solar panels are also used. This increases the chlorophyll content in the leaves and makes the flavour softer. Cultivation takes place without pesticides. Annual soil samples are taken, along with laboratory tests for heavy metal and radiation levels, in order to deliver the best possible quality. In addition, each batch is carefully checked for its
mineral properties.

A good Matcha is defined by several characteristics
you can look out for when choosing:

1. Colour: High-quality Matcha has a lively, vibrant
   green colour. Make sure the Matcha shows no yellowish or brownish
   tones, as this can indicate inferior quality or ageing.
2. Smell: High-quality Matcha has a fresh
   tea aroma with slightly sweet or floral notes. Avoid Matcha that smells musty,
   rancid, fishy or strongly chemical.
3. Taste: Good Matcha has a complex, balanced
   flavour with sweet, umami-like and slightly tart notes.
4. Texture: Fine Matcha has a silky, fine texture and
   feels smooth when sifted. Lower quality can be coarse or
   lumpy.
5. Origin: Matcha from Japan, especially from renowned
   growing regions such as Uji or Kyoto, is often considered higher in
   quality. Japanese Matcha is subject to strict cultivation standards and
   traditional production methods.
6. Grade: There are various grades of Matcha, from
   high-quality Ceremonial Grade through to Culinary or Ingredient grade.
   Ceremonial Grade Matcha is usually used for the tea ceremony and
   is characterised by a particularly fine texture and a delicate flavour.
7. Price: High-quality Matcha is often more expensive, as it's
   carefully grown, harvested and processed. Be cautious with very
   cheap offers, as they may contain inferior quality
   or be a blended product.
8. Certifications: Look for Matcha that's certified,
   for example labelled as organically grown or sustainably produced.
   Certifications can be an indication that the
   Matcha meets certain quality standards.

By taking these characteristics into account, you can find the
best Matcha for your taste and needs. Our Health
Bar Matcha meets them all!

Matcha has a unique flavour that sets it apart from
other types of tea. Our Health Bar Matcha is strong and has
a pleasant sweetness.

Some people who normally don't like tea find
the taste of Matcha enjoyable, especially when it's prepared properly
and used in drinks or dishes they already love, such
as Matcha latte, Matcha ice cream or Matcha pancakes.

Others, however, don't like the strong flavour and the
plant-like note of Matcha. If you're unsure whether you'll
enjoy Matcha, you could try our Matcha in the 10g sample size,
before buying a larger quantity. We also have partner
cafés across Europe that serve our Matcha.

Our Ceremonial Matcha contains 60 mg of caffeine per gram.

Our Traditional Matcha contains 50 mg of caffeine per gram

Ceremonial Matcha typically contains **30 to 70 milligrams of caffeine per 2 gram serving** (about a teaspoon), which corresponds to the normal amount used to prepare a traditional bowl of Matcha.

Compared to other caffeinated drinks, Matcha generally contains less caffeine than a cup of coffee, which contains about **95 milligrams of caffeine** on average. However, the caffeine in Matcha is balanced by its high content of **L-theanine**, an amino acid that has a calming effect and helps make the caffeine boost gentler and longer-lasting. This means the caffeine kick from Matcha often feels "calmer" and less hectic, making it a popular choice for people looking for a steady energy boost without the typical side effects of coffee such as jitteriness or shaking.

So Matcha not only offers an immediate energy boost, but also promotes longer-lasting focus and attention.