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Woran du guten Matcha erkennst
Fünf Fragen, die auf jeder Packung beantwortet sein sollten – und unsere Antworten.
- Region
- Steht die Anbauregion drauf?Unserer: Uji, Kyoto
- Ernte
- Welche Ernte, welches Jahr?Unserer: 1. und 2. Ernte 2026
- Kultivar
- Welche Teesorten?Unserer: Saemidori, Okumidori, Yabukita
- Bio
- Welche Zertifizierung?Unserer: EU-Bio und JAS Organic
- Labor
- Gibt es Prüfergebnisse?Unsere: Laborbericht ansehen
Mehr dazu: Ceremonial vs. Traditional Matcha




HOW-TO
Preparing matcha easily
1. Dosage of matcha: Using a bamboo spoon or a teaspoon, add 1-2 slightly heaped teaspoons of matcha to your chawan.
2. Add water: Pour 70–100 ml of water (approx. 80 °C) into the bowl. Make sure the water is not boiling hot, otherwise the matcha will become bitter.
3. Serve: Beat the matcha with the chasen in quick W- or M-movements until a fine, fluffy layer of foam is formed.
4. Enjoy: Take a moment to consciously enjoy the matcha. In Japan, they say: "Itadakimasu" – as a sign of gratitude before drinking.
origin
The Matcha tea growing region is one of the best and oldest in Japan: the Uji region, west of Osaka. The region is known for its clean water and nutrient-rich soil, free of pesticides. The climate is ideal: mist from the Uji and Kizu rivers keeps the tea plants moist and reduces the risk of frost damage.
production
Our tea farm is a traditional family business that has been in operation for several generations and has been producing organic matcha for several decades.
Our quality is confirmed by the strict standards of the organic certificate 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, straw. This increases the chlorophyll content in the leaves and softens the flavor. Cultivation is carried out without pesticides. Annual soil samples are taken, as well as laboratory tests for heavy metal and radiation contamination, to ensure the highest possible quality. Furthermore, each batch is carefully tested for its mineral content.
Labor-tested
Transparency you can taste: Our organic matcha is regularly tested by independent laboratories.
Why? Because we drink our own matcha every day – and because we want you to know exactly what's in your cup.
The results show:
- No pesticides detected
- Heavy metals significantly below EU limits
- Very good microbiological quality
We make all test reports available here transparently.
FAQ's about Matcha
Why is Uji Matcha of particularly high quality?
Uji is one of Japan's oldest and most renowned tea regions. The climate, soil, and centuries-old processing traditions result in particularly well-balanced, umami-rich matcha.
How much caffeine does matcha contain?
Traditional Matcha, due to the blend of first and second harvests, contains slightly less caffeine than Ceremonial Grade, but still offers a natural, long-lasting energy effect.
What is Traditional Matcha?
Traditional Matcha is a high-quality Japanese green tea made from a blend of first and second harvest teas. It has a more intense flavor than Ceremonial Matcha and is often used for lattes or for everyday consumption.
What does traditional matcha taste like?
It tastes stronger, slightly bitter, and less sweet than Ceremonial Matcha. At the same time, it remains creamy and balanced, especially when prepared as a latte.
Is matcha suitable for lattes?
Traditional matcha is ideal for matcha lattes, smoothies, or everyday enjoyment. Its more intense flavor remains clearly present even when combined with milk or plant-based drinks.
Where does matcha come from?
From Uji in Kyoto, one of Japan's most traditional regions for high-quality green tea.
Is Traditional suitable for beginners?
Yes, especially for beginners who want to drink matcha more as a latte or in everyday life. The taste is stronger and therefore very easy to combine with other ingredients.



