Brilliant colour, an outstanding concentration of good nutrients, and a subtle and soft taste. This is how we can sum up this tour de force of our producers and tea masters.
The rich and mellow flavour is the first thing that strikes you when tasting this tea. An intense combination of 2 varieties of green tea: the harvest at the beginning of May of the classic ceremonial Meiko variety and one of the exclusive and ancient varieties of Uji matcha: the Samidori, which brings a fresh taste and its bright colour to this matcha.
The tea leaves in this blend have been selected from the youngest shoots of the May harvest, which is the most qualitative harvest time of the year, and that is why this blend contains the maximum amount of chlorophyll, antioxidants, vitamins and minerals.
* Matcha tea contains caffeine (35 mg per serving = 2 grams of matcha). For comparison, 1 serving of espresso contains 75 mg of caffeine.
This Single Origin Matcha is just a pure work of art from our producers and the tea master at Matcha Botanicals.
The tea shrubs producing this ceremonial quality are grown on exceptional plots, ideally exposed, with a unique soil that forces the plant to give the best in its leaves, and ground at the thinnest level attainable for a Matcha.
The result is one of rare quality: a perfectly balanced aromatic power with marked vegetal notes, a creamy texture with abundant foam, a bright emerald green color, a scent in which can already be perceived its umami.
Once harvested, the leaves are washed, steamed to freeze their aroma, then dried in large streams of hot air. The milling process always takes place less than 30 days before this Matcha arrives in your first cup, giving incomparable freshness. For this uncompromising quality, the extremely thin grinding is carried out with very low output grinding wheels: only 20 grams per hour per wheel are produced. At this stage, the temperature of the grinding wheels is regulated and monitored extremely precisely: this is essential to preserve its natural qualities and to obtain the finest possible grinding.
The leaves were harvested in early May, which is the best quality harvest time of the year, and only the youngest leaves are selected. It therefore contains the maximum amount of chlorophyll, antioxidants, vitamins and minerals, as can be expected.
Matcha and Sakura flower blend: a hidden gem in the assortment.
🌸 Our combination of Matcha and finely ground Sakura (Japanese cherry blossom) petals is just recommended for lovers of aromatic sweetness, and Japanese tradition.
The delicate taste of the flowers is the main characteristic of this variety, which is a hidden gem in our assortment.
Our blend is composed of:
Ceremonial grade Matcha with a soft, aromatic, round profile
freshly ground Sakura flower petals
We often talk about it with excitement, because it reminds us of timeless moments spent in Japan during the cherry blossom season, from late March to early April. The whole landscape is transformed, and a light smell of flowers spreads in the countryside.
This blend will be as delicious in a lightly sweetened latte as in a traditionally prepared water-based one! In a lightly sweetened latte, all the fragrance of the flowers develops and by closing your eyes you could be taken on a journey through the fields of cherry blossoms.
Ingredients: Green tea matcha, sakura flower petals.
Genmaicha tea is one of the most special varieties of Japanese tea, it is a combination of tea and roasted rice! Here we have an exclusive combination of Genmai (Roasted-Brown Rice) and Matcha.
This tea is perfect for a light breakfast, its theine content is slightly lower than a matcha made of only fresh green tea.
Its taste is similar to a lovely popcorn combination of puffed rice and green tea. 🍿
Genmaicha Japanese tea uses special varieties of rice - Mochigome and Uruchigome. During the roasting of rice some grains burst, just like popcorn, which gives this very original taste.
In Japan, Genmaicha tea is the favorite drink to overcome the feeling of hunger without overloading the stomach, indeed it is a popular drink for those who are on a diet! That's why the second name of Genmaicha is "geisha breakfast".
Our Genmai, just like Matcha, is finely ground using traditional methods to give you a perfectly smooth and homogeneous tea.
This tea is a creation of our artisans that has been derived from a relatively modern brewing tea, Hōjicha (Which is also spelled "Houjicha")! The process of making Hojicha tea was first developed in Kyoto in the 1920s and its popularity has not only been preserved to this day, but is on the rise!
Hōjicha is like Matcha made from Japanese green tea, but instead of being steamed, it is roasted in a porcelain pot over charcoal and then re-roasted at a higher temperature so that the color of the tea leaves changes from green to reddish brown.
This process strongly develops its flavor, which develops notes of forest nuts, caramel, toasted gingerbread, and even light notes of cocoa beans. 🌰🎄🍞🍫
The roasting process of Hojicha tea reduces the amount of caffeine and catechins in the tea that are responsible for bitterness and astringency. There is only 0.13 grams of caffeine in 100 grams of Hojicha, so it is usually drunk in the evening in Japan.
Our Hoji Macha when prepared has a light reddish brown color. The toasted taste prevails in this tea and replaces the vegetal tones of the usual green tea with a toasted bread flavor with a slight caramel note.
An incredibly rich and mellow taste for true connoisseurs.
Yumeno is made from a valuable heirloom variety that delivers an omnipresent, yet incredibly smooth, rich flavor. Extremely fine ground, its significant air retention gives a velvet texture. Its delicate bouquet carries the aromas of the first greens springtime. It ranks among the greatest Japanese matchas.
Tasted by the Japanese aristocracy, it is produced on small, exceptional plots, using slow methods that only allow very limited production.
TSUYU is a Single Origin matcha that stands out in tastings because of its aromatic profile marked by notes of hot corn, fresh rice and spring flowers. This is the result of a unique steaming and manufacturing process that has been passed down from generation to generation in the family that grows it.
Extremely finely ground, its high air retention gives it a velvety texture.
Typically enjoyed by the Japanese aristocracy, it is produced on small, exceptional plots using slow methods that allow for very limited production. It ranks among the greatest Japanese Matchas.