Collagen Matcha

Matcha is a source of energy and productivity. It contains natural caffeine that provides energy, but unlike coffee, matcha also contains the amino acid L-theanine. This compound slows down the release of caffeine, softening its effect and helping the body relax.

Instead of a quick spike followed by an energy crash — often experienced after drinking coffee — the energy from matcha is released more gradually and evenly. This is why matcha creates a feeling of calm alertness. In addition, caffeine and L-theanine working together may help improve focus when performing cognitively demanding tasks. Matcha is also a natural source of antioxidants.

Collagen is most commonly associated with the structure of the skin, tendons, and bones. However, many collagen supplements on the market are difficult to absorb, lack clear origin, or have a strong marine taste. Our collagen is sourced from fish that grow in their natural environment, without additional feed, hormones, or antibiotics. It is certified by Friend of the Sea and MSC (Marine Stewardship Council), organizations that ensure responsible fishing and sustainable resource use.

It is processed using enzymatic hydrolysis — a natural process that breaks collagen into shorter amino acid chains called peptides, which the body recognizes as collagen. Once easily absorbed through the gut, these peptides provide the building blocks for new collagen production.

We also made collagen easy to use — it has a neutral taste and aroma. This makes it a very versatile ritual: you can simply drink it with water, mix it into coffee or matcha, or enrich smoothies, porridge, or yogurt. It truly works almost anywhere in your routine.

Both types of matcha are packed with antioxidants, caffeine, and L-theanine, providing smooth, steady energy that helps you stay focused without the crash - perfect for both productive work and creative activities.

Ceremonial matcha comes from the youngest leaves, hand-picked during the first harvest in early spring. Classic matcha, on the other hand, is made from leaves harvested later in the season.

Ceremonial matcha is meant to be savored as a traditional tea, prepared simply with water, while classic matcha is perfect for blending into matcha lattes or mixing to smoothies, desserts, porridges, and yogurts.

While ceremonial matcha has a mild, slightly sweeter flavor profile, classic matcha offers a bolder, earthy taste, thanks to the riper leaves.

To prepare a matcha latte, simply sift one teaspoon of matcha, pour over half a glass of hot water (up to 80°C), whisk well, and mix with half a glass of milk.

For a traditional matcha tea, sift the matcha and pour over a small amount of hot (but not boiling) water (about 50 ml). Whisk well with a bamboo whisk or frother until there are no clumps, then add as much water as you like and, if desired, a few ice cubes.

The recommended daily amount of collagen is one heaping scoop (10 g). Since it has a neutral taste, it can easily be mixed into a cup of matcha.