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 Kyoto Prefecture! (description of differences between regions at the bottom of the page)

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.

Country of origin:

Japan.

Grinding method:

Traditional Japanese stone mill guaranteeing the right structure

Note! The color of the product may differ from the photos. It all 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 words "first-flush", "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?

In winter, tea buds hibernate for several months, waiting for spring to arrive. During this time, they accumulate all the 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 of time. This makes first flush matcha unmatched 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 the quality and character of matcha. First-harvest matcha contains three times more L-theanine than second-harvest tea. Later harvests, such as third and fourth, have even less L-theanine. In addition, first-harvest tea concentrates the greatest amount of nutrients in its leaves.

If you’ve ever tried a very bitter matcha, it probably wasn’t first-harvest tea. Bitterness isn’t synonymous with matcha flavor; high-quality matcha has an intense, full-bodied flavor with minimal bitterness, so you don’t need to add sugar to balance it out.

In this auction we have a Marcha which consists of the first harvest with the addition of the second. It is ideal for making matcha latte, drinking it with added sugar or preparing it in any other way. If we mix our matcha with something other than water, this version is for you because you will not see the difference between this and 100% first harvest. However, if you want to drink it with just water, the bitterness will be noticeable. It will be great if you are starting your adventure with matcha.

How to recognize good matcha?

Good matcha is mainly recognized by its color . It must be intensely green, because the higher and the younger the leaves were, the more chlorophyll they have, which is responsible for the intense green color. Leaves growing lower are more yellow, because they have less light. Therefore, the more intensely green the matcha is, the better the leaves were used to produce it, and the more yellow, the older and from the lower parts of the plant. We offer ceremonial economic matcha at this auction, marked in green in the frame below.