Ceremonial spring matcha

Our Spring ceremonial grade Matcha is obtained by grinding tea leaves from the first harvest of the year. It is the fact that it is ground that makes it so special and makes it a tea of much higher quality than standard green tea or even infused tea in general. Grinding tea leaves allows you to absorb all the nutritional elements of green tea: antioxidants (catechin), vitamins and L-theanine, which slows down the progression of disease and the natural aging process and helps relieve tension.

These are the youngest and tenderest leaves and they produce a very sweet, floral and very umami taste.

Consuming catechin daily helps restore the body's natural balance, contributes to well-being and increases metabolic activity.

A spoonful of our Matcha allows you to more easily consume the nutrients of tea, and the caffeine contained in Matcha is healthier than that in coffee (in Matcha, caffeine is bound to other molecules that complement its effect and make it more tolerable for the body).

Add ½ to 1 tsp. of sifted matcha to a bowl. Pour in 70–75 °C water, then whisk with a chasen (bamboo whisk) until a nice foam forms.