Matcha

Thanks to our close partnership with a matcha farm in Japan, our matcha is ground to order and packaged directly on the farm to preserve its exceptional freshness, aroma, and flavor - ensuring the ultimate experience.

A natural boost for energy and focus: unlike coffee, matcha provides a steady release of energy. Its natural caffeine content is balanced by L-theanine, an amino acid that slows the absorption of caffeine, preventing spikes and crashes. This results in a smooth, long-lasting energy boost that enhances focus and alertness while keeping you calm and relaxed.

A source of antioxidants. Matcha is naturally rich in antioxidants, which help protect cells from oxidative stress and support overall well-being.

Grown in Japan
Japan is one of the world’s best regions for matcha cultivation — traditional green tea growing methods are used here, and the local climate and soil provide optimal conditions for producing high-quality matcha.

Exceptionally fresh
To offer the freshest matcha, we collaborate directly with a farm in Japan, ensuring that our matcha is freshly stone-ground to order rather than stored in warehouses. This process helps preserve its vibrant color and rich flavor.

Suitable for both beginners and gourmets
This matcha, meeting high quality standards, allows you to enjoy it as an authentic Japanese cultural experience — a smooth-tasting, rich-aroma drink that provides steady, balanced energy.

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.

This matcha is best suited for making smooth, creamy lattes:

1. Sift 1 teaspoon (without heaping) of matcha tea into a glass.

2. Add 30-40 ml of hot, but not boiling water (up to 80°C).

3. Mix well with a bamboo whisk or electric whisk until there are no lumps left.

4. Separately, heat the milk and whisk with a whisk until the desired foam is formed.

5. Pour the milk foam over the prepared matcha and that's it - all that's left is to enjoy.