Matcha is made from the leaves of the Camellia Sinensis tea plant. This is the same plant that is used to make white, green, oolong and black tea.

But what sets Matcha apart from other teas is the unique cultivation process and the special processing of the tea leaves.

The cultivation of matcha requires special care and expertise. The tea plants are grown in fields that are often located in mountainous regions. One of the decisive phases in the cultivation of matcha is the shading of the tea plants.

Around 20 to 30 days before the harvest, the tea fields are covered with special nets or cloths to reduce the amount of sunlight. This shading slows down the growth of the plants and promotes the production of chlorophyll in the leaves. This results in the characteristic intense green colour and mild, sweet taste of Matcha.

After harvesting, the tea leaves are carefully steamed to prevent oxidation and to maintain the green colour and the valuable ingredients. This step is crucial to preserve the freshness and quality of the tea. After steaming, the leaves are dried and the stems and leaf veins are removed so that all that remains is the mere leaf material. In contrast to Sencha or Gyokuro, for example, Tencha leaves are not rolled since they are then ground anyway.

This pure leaf material, which is now called tencha, is then ground into a fine powder in traditional stone mills. This grinding process is extremely time-consuming and requires a lot of patience, as only small quantities of the powder can be produced at a time (approx. 30 g/hour!) to avoid overheating, which would affect the flavour and quality of the matcha. The result is the well-known bright green, fine Matcha.

Matcha has a long history in Japanese culture and is traditionally used in the Japanese tea ceremony. In this ceremony, the matcha powder is placed directly into a drinking bowl and infused with hot, but not boiling, water. The powder is whisked with a special bamboo whisk, the Chasen, until it has a uniform, slightly frothy consistency. Unlike other types of tea, where you only drink the infusion, with matcha you drink the infusion as a whole. Consequently, all of the tea's valuable ingredients, such as antioxidants, vitamins and minerals, are fully absorbed.

In recent years, matcha's popularity has also grown outside Japan and it is increasingly being used in modern cuisine. Whether in smoothies, desserts, baked goods or even savoury dishes - matcha not only gives many dishes a bright green colour, but also a unique taste and added health benefits. A particular favourite is matcha latte, in which the powder is mixed with milk and a sweetener such as honey or maple syrup.