The tea of teas - this fine, green powder is used for the traditional preparation of the Japanese Tea Ceremony. The tea ceremony is an important part of Japanese culture with its roots in Zen Buddhism.

Matcha Izumi is the ideal "beginners" Matcha. It is also ideal for cooking and can be mixed with milk. Izumi tastes slightly more tart than the better quality Matchas. 

To create your own Tea Ceremony put one level teaspoon of Matcha powder in a warmed bowl, add freshly pre-boiled water ideally at 80c - 90c and froth using a bamboo whisk. Once a fine foam appears on the surface, the tea is ready for drinking.

The smoothness of Matcha is created by stripping all the fine stems and veins from whole leaves before drying and careful grinding with granite mill wheels. This creates a very fine powder which completely disolves when well whisked meaning the whole leaf is drunk.The end result is a high level of antioxidents and nutrients

Hikari is the most popular Matcha variety. This Matcha has a full flavoured aroma with a fruity touch. Hikari combines all positive properties of Matcha: mild, slightly tart, smooth, sweet and pleasant.

Hikari means "Lights" and reminds of the bright green colour of Matcha tea. Matcha Hikari is the perfect beverage for every day.

This is a very special organic tea and one of the best Japanese teas overall.

Japanese Shincha is harvested during May. It is famous for its very fresh and flowery taste. The leaves develop a strong and appealing colour - a pleasure for every green tea lover.

Recommended preparation: 6g of tea leaves (approx 2.5 heaped teaspoons) for 0.5l of 80°C hot water

Brewing time:  2 min 

Taste: Fresh, slightly sweet with a hint of tartness

Sencha is today the most common kind of tea in with a wide choice available varying in price and quality.This is a top quality Fancy Sencha and is mostly drunk in the afternoon.   

The harvest starts in April. The freshly picked leaves are steamed, rolled and dried giving them their typical look. Fancy Sencha brews an excellent tea with an aromatic touch of sweetness, fine bitterness and fresh green cup colour.  

Recommended preparation: 5g (approx 2 leveled teaspoons of tea)

for 0.5l of 75°C hot water  

Brewing time: 1 min - strain and brew the still warm leaves again (3 to 5 brews are possible) and leave for only 30 sec to brew.

Bancha is a basic tea and is drunk every day in . Its rolled leaves are larger than those of Sencha.  Once brewed, both teas turn out with the same cup colour although Bancha does not quite reach the incredible taste of Sencha. This particular kind is harvested in early summer. It’s cup colour is light green and the tea has a mild aroma. 

Recommended preparation: 5g (approx 2.5 heaped teaspoons of tea)  

for 0.5l of 80°C hot water. 

Brewing Time: 1 min - strain and brew the still warm leaves again  

(3 to 5 brews are possible) and leave for only 30 sec to brew.

The name of this tea relates to the Japanese word “Kuki” meaning “stalk”. The main part of this tea is leaf stalks which are separated during the production of Sencha and Bancha. 

The tea is mild and has a very low level of caffeine. It’s taste is light, fine tart, fragrant fresh and aromatic.

Recommended preparation: 5g (approx 2.5 heaped teaspoons of tea)  

for 0.5l of 85°C hot water 

Brewing time: 1 min - strain and brew the still warm leaves again  

(3 to 5 brews are possible) and leave for only 30 sec to brew.