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Benefits of matcha
An emerald miracle that hides from the sunlight. Tea with exceptional status in Japanese culture has made it a traditional ritual beverage of the rulers. The apple of discord between China and the Land of the Rising Sun. It is all connected to Matcha.
Although it does not look like it at first sight, Matcha comes from the Chinese tea tree, just like green, black or white tea. However, its processing is quite different. Three weeks to a month before harvesting, the tea bushes are carefully shielded from the sun's rays to keep the chlorophyll in the leaves high. After careful hand-picking, the veins and stems are removed from the best leaves. The rest is steamed, quickly dried and then ground with large granite stones to a fine powdery powder of intense green colour.
The traditional production process as well as the ritual preparation of the beverage itself is based on Japan's ancient history. Matcha infusion was prepared for emperors, high nobility, and samurai, and also for important Zen ceremonies. Later, it was also brought to China. Nowadays, there is a great debate between the proponents of the more expensive Japanese version of matcha and its cheaper Chinese counterpart. Despite some differences, it must be said that both have many benefits.
Matcha has a unique emerald colour and specific sweet flavour and is gradually becoming a gastronomic hit. It is no longer a problem to find its flavour in ice cream or chocolate, and it is also popular in smoothies. Pay close attention to its colour when buying the powder. Quality matcha prepared by slow grinding is always bright green. Second-quality, often yellowish matcha has been over-fermented during production, and the chlorophyll has been lost. Caution is advised for pregnant and breastfeeding women, mainly because of the caffeine content.
