DESCRIPTION
PREMIUM MATCHA QUALITY / FIRST HARVEST
Matcha Gyokujou represents the finest Matcha quality from our producer, the Morimoto family. For this tea, only the tender leaves of the first harvest are used. They are grown in the shade and then stone-ground into an ultra-fine, high-grade Matcha with an exceptional natural sweetness. Ideal for traditional tea ceremonies.
TASTING NOTES
A tea with a delicate sweetness, creamy texture, and soft tannins, containing a moderate amount of caffeine.
Recommended preparation: 1–2 g per 300 ml
Water temperature: maximum 80°C / 176°F
Organic certification: DE-ÖKO-039
ABOUT MATCHA
Matcha tea is rare and of exceptionally high quality. It is made from the youngest tea leaves, grown in the shade, and then milled into a very fine powder.
Since the 12th century, Matcha has been used by Buddhist monks to enhance concentration during meditation, and it is the tea traditionally served in the Japanese tea ceremony, which evolved in the late 15th century and is deeply rooted in Zen philosophy.
Matcha powder is produced from Tencha — a special, rare, and refined type of green tea that is shaded for several weeks before harvest. This process increases the development of amino acids, resulting in a sweeter and smoother flavor profile. Only the top two leaves are picked for the finest Matcha teas, then steamed and dried before being stone-ground.
Matcha contains a high concentration of caffeine — about six times more than coffee per gram of powder. However, since far less Matcha is used per serving, the total caffeine in a bowl of Matcha is roughly equivalent to that of a strong espresso (60–80 mg).
Unlike coffee, however, the caffeine in Matcha is bound to other plant compounds, meaning it is released in the intestines rather than the stomach. This results in a slower, gentler, and longer-lasting effect, providing calm alertness without jitters.