MATCHA SUPER PREMIUM

The highest quality matcha is grown and produced exclusively in the rolling hills of Uji, Kyoto.
Matcha Super Premium, along with Matcha Pinnacle, is the highest quality Matcha produced in Japan.

Each leaf for this product is specially selected and carefully picked by the skilled hands of our farmers. Today, most tea leaves are machine-pruned and traditional hand-picked matcha is rarely grown and therefore very expensive. The taste and aroma of hand-picked tea is much milder and smoother than that of machine-pruned tea.

Matcha Super Premium is grown close to the river, where the soil is very fertile. The rich soil provides the characteristic soft and deep taste.
Our Matcha Super Premium is carefully grown in the shade for 20 to 30 days before harvest using the "Tana" method. The "Tana" technique, which takes place in the shade of the sunlight, creates an excellent noble aroma.

Thanks to these special conditions and cultivation techniques, Matcha Super Premium is wonderfully soft and tender, with a deep taste and an excellent noble aroma. It is perfect for Koicha (thick matcha) and Usucha (thin matcha).
Even in Japan, tea leaves of this quality are hard to find.

Matcha, or powdered green tea, has a wonderful aroma, a silky foam and a rich, smooth taste. High quality matcha, like this one, is not bitter but smooth and mild. As one moves up the Matcha scale, the color becomes more vibrant green and the taste becomes even nobler, softer and milder.
Matcha is made from new tea leaves that have been carefully grown in shade for 20 to 30 days before being harvested, steamed and dried. The theanine, which is the source of the sweet, smooth taste and noble aroma, is created in the tea leaves by leaving them in the shade from the sunlight. 
The dried leaves are then ground with a traditional stone mortar and pestle called a hikiusu.
Unlike tea leaves, where you drink an infusion of the leaves, Matcha is consumed whole, so that you get the beneficial components of Matcha directly, and in its entirety.

USUCHA / thin matcha

• 1 teaspoon matcha or 
• 2 scoops with the chashaku
• 70 ml of water at 80º

KOICHA / thick matcha

• 2 tsp matcha or 4 scoops with the chashaku
• 50 ml of water at 80º

PERFECT MATCHA

• Strain the matcha to remove any lumps.

• Add 2 scoops of the Chashaku, (1 teaspoon 2g) Matcha into the Chawan (bowl).

• Pour 70ml of water at 80º into the Chawan.

• Beat the Matcha with the bamboo whisk until a rich foam layer forms on the Matcha.

• The move you make  with your bamboo whisk, the letter is W. 

• For the best taste, drink the Matcha within 3 minutes. If you wait too long, the foam layer will disappear and the Matcha powder will collect at the bottom.

• Bamboo Chasen or.....electric milk frother,

  Chashaku or.....a teaspoon,

  Chawan or..... a tea cup

  ​ In short, don't make it so hard on yourself,  so you in your own way  can enjoy  MATCHA

• Matcha vol  of  antioxidants
• Useful with Matcha  you the entire tea leaf in powder form  and not just a deduction  of the tea leaf
• Strengthens your immune system 
• Gives your health a big boost
• Accelerates your metabolism,  your metabolism goes up causing you to lose weight
• In addition to caffeine, matcha contains the amino acid L-theanine  Caffeine + L-theanine = calm kind of alertness. An even flow of energy that lasts 4 - 6 hours. Channeled energy and focus. Ideal for students.
• Matcha is Umami, a savory taste. The 5th taste next to salty, sweet, sour and bitter.