Matcha Superior

Our Ceremonial Matcha is simply fantastic! It comes from the Kagoshima region, one of Japan's most famous tea regions. After harvesting, the tea leaves are separated from their stems and veins, so that only the precious leaf flesh remains – the tencha (碾茶). The tencha is then ground gently and, above all, slowly in stone mills. If this happens too quickly, too much heat builds up and the tea loses quality. The result is a vibrant, deep green powder – matcha in its most perfect form.

Taste

Matcha Superior has a sensational aroma. Its intense, fresh character won us over instantly. Because the tea plants are shaded before harvesting, it has almost no bitterness and is as soft as a lotus leaf in Japan's rising sun. It's all rounded off by full-bodied umami and a dense, velvety-creamy texture.

Origin

Matcha Superior comes from one of Japan's leading tea gardens. The tea farm is located in the Kagoshima region and produces tea of top quality. As this matcha proves with flying colors, the teas from this region are among the best the Japanese tea world has to offer.

• Origin: Kagoshima, Japan
• Shading: before harvest
• Grinding: slowly in stone mills, leaf flesh only, without stems and veins
• Caffeine: high

Preparation

For one bowl of matcha, sift about 2 g of matcha powder (1–2 chashaku scoops) into a matcha bowl and mix it with about 20 ml of water into a smooth paste. Then add about 100 ml of water and whisk the matcha until frothy with the chasen (bamboo whisk), using quick "M" or "W" motions. The water should be 75–80 °C, not boiling.

• 2 g matcha (1–2 chashaku scoops)
• approx. 120 ml water, 75–80 °C
• make a paste first, then whisk

You'll find every step with pictures and video in our guide to preparing matcha (in German).

Discover more

Learn more about its history and cultivation in the blog article What is matcha? (in German), and how to recognize high quality in How can you tell good matcha? (in German). For getting started, our mild Kagoshima Matcha is a great choice.