Organic matcha of fantastic quality, grown and produced in the traditional way!
Matcha, used in the traditional Japanese tea ceremony "Cha No Yu". It is a very special, elegant and very useful tea in powder form. Using ground tea, powder and whisking it up into a drink, is the original way of drinking tea, both in China and Japan.

Different kinds of tea from one plant
All types of tea are produced from the same plant, Camellia Sinensis and its subspecies. But the final product differs greatly in terms of appearance, taste and caffeine level. This depends, among other things, on how the tea leaves are treated after harvest and the degree of oxidation to which the tea leaves are exposed. Green tea is not oxidized but is steamed or roasted to prevent the oxidation from starting. Matcha is steamed after harvesting and dried without rolling. During drying, stems and larger fibers are removed so that the powder will be as fine as possible. The tea leaves are then ground in a stone mill. In Japan, matcha has been drunk since the 1100th century.

Matcha is made from tencha which (just like the fine, famous tea gyokoro) is grown in the shade in the last weeks before harvest (you simply cover the tea and grow it "under a sun roof" for the last weeks) in order for the concentration of flavors and chlorophyll to be as high as possible.