Matcha - Powdered Green Tea - 100 g

Application:

Pour 250 ml of hot, but not boiling, water (approx. 70-80°C) over 1 teaspoon of tea, stir quickly until the powder dissolves and foam appears.

Discover the essence of Japanese tradition with tea from Shizuoka Prefecture! (See the bottom of the page for regional differences)

Long shelf life guaranteed. Fresh delivery straight from Japan!

Ingredients:

100% ORGANIC matcha.

• The leaves used to produce this matcha come mainly from the first spring harvest (first flush) with the addition of the second harvest.
• Leaves from the third autumn harvest are not used, so the taste is much better.
• The base is the Yabukita cultivator with the addition of other cultivators in various proportions.

Country of origin:

Japan.

Grinding method:

Traditional Japanese stone mill guaranteeing the appropriate structure

Please note: Product color may vary from the photos. This depends on the annual harvest.

Long shelf life guaranteed

⛩️ Discover the Harmony of Taste with Our Premium Matcha!

Obtained from the highest quality leaves, our matcha delights with its fresh taste and intensity, providing you with natural energy and strengthening.

First Flush vs Second Flush Matcha

If you drink matcha tea often, you've probably heard the terms "first-flush" or "second flush" (ichibancha or nibancha), and the price of first-flush tea is significantly higher. If you're not sure why, let me explain below.

Why is matcha first flush better?

During winter, tea buds hibernate for several months, awaiting the arrival of spring. During this time, they accumulate all their valuable nutrients, making them exceptionally rich and flavorful.

As the saying goes, "Quality takes time." First flush tea leaves grow slowly in cold conditions, drawing the best from nature over a longer period. This makes first flush matcha unrivaled in quality and flavor, offering a more intense experience for true connoisseurs.

Why is first flush tea better?

L-theanine is a key source of umami, the plant-based sweetness that defines matcha's quality and character. Matcha from the first harvest contains three times more L-theanine than tea from the second harvest. Later harvests, such as the third and fourth, have even lower L-theanine content. Furthermore, the first harvest concentrates the highest concentration of nutrients in the leaves.

If you've ever tasted very bitter matcha, it likely wasn't first-ripe tea. Bitterness isn't synonymous with matcha flavor; high-quality matcha has an intense, full-bodied flavor with minimal bitterness, meaning you don't need to add sugar to balance the flavor.

This listing features Marcha, which consists of the first harvest and a touch of the second. It's perfect for making matcha lattes, drinking it with sugar, or any other preparation. If you're mixing your matcha with anything other than water, this version is for you, as you won't notice the difference between this and the 100% first harvest. However, if you drink it with just water, the bitterness will be noticeable. It's perfect for those just starting out with matcha.

How to recognize good matcha?

Good matcha is recognized primarily by its color . It must be intensely green, because the higher and younger the leaves, the more chlorophyll they contain, which is responsible for the intense green color. Lower-growing leaves are more yellow because they receive less light. Therefore, the more intensely green the matcha, the better the leaves used in its production, while the more yellow it is, the older and from the lower reaches of the plant. We are offering ceremonial, economical matcha in this auction, marked in green in the box below.