Matcha

A source of energy and productivity. Matcha has a natural caffeine content that provides energy, but unlike coffee, matcha also contains the amino acid L-theanine. It slows down the release of caffeine - smoothing it out and helping you relax.

Instead of the caffeine being released quickly and then causing energy levels to plummet, as with coffee, matcha releases energy more slowly and evenly. This is the reason why matcha produces a feeling of calm alertness. In addition, caffeine and L-theanine, working together, can help with concentration in cognitively demanding tasks.

Source of antioxidants. Matcha is known for its antioxidant properties, which help reduce the damage caused by oxidative stress.

Grown in Wazuka, Kyoto region
This is one of the best matcha-growing areas in the world, where traditional green tea cultivation methods are used and the area itself has optimal weather and soil conditions for matcha production.

Exceptionally fresh
The leaves are naturally dried and ground into an extremely fine powder in stone mills. It is then immediately packaged locally and shipped to Lithuania, preserving the nutritional properties, colour and flavour of Matcha.

Suitable for beginners and gourmets
Matcha’s high quality standards allow it to be enjoyed as an experience of Japanese culture or as a cozy, energizing beverage.

Both types of matcha are rich in antioxidants, caffeine and L-theanine, which provide a steady, crash-free energy that helps you concentrate for productive work or creative activities.

Ceremonial matcha is made from the youngest leaves, from the first harvest in early spring. Classic matcha leaves are picked during the second harvest.

Ceremonial is intended to be drunk as a tea, but with water. Classic matcha is used to make matcha lattes or to flavour smoothies, desserts, porridges and yoghurts.

Ceremonial matcha has a milder and slightly sweeter flavour, while classic matcha has a richer flavour due 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.