Matcha Tea
Enshū Organic

Terroir

Shizuoka has always been considered one of the heartlands of tea-growing in Japan, and since the Edo period, the tea from here has rightly been designated "Tenka-ichi": the "best beneath heaven". From the drainage and foggy, moist climatic conditions to the mineral-rich soil – long nourished by the mighty Mount Fuji – optimal conditions for first-class tea cultivation prevail here. The Asahina sub-terroir, in particular, is known far beyond the prefecture's borders as one of the three classic growing regions for authentic, top-quality Gyokuro. While other regions sometimes label even briefly shaded teas as "Gyokuro", here very strict shading regulations apply for a tea to be sold as Gyokuro.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Using a Chashaku, place two scoops (approx. one teaspoon) in a Matcha bowl of your choice. Then pour approximately 80ml of hot water between 60°C and 80°C into the bowl, without pouring directly onto the powder to avoid clumping. For the next step, a Matcha whisk is undoubtedly the best choice for achieving the iconic Matcha foam.

The key to the perfect Matcha is in the motion. Circular movements and a typical whisking motion should be avoided, as little-to-no foam will form. Hold the Matcha whisk at an angle of around 90° in the bowl, allowing it to gently scrape the base without pressing against it. Now move it straight up and down from the wrist while moving your arm to the left and right, creating a ‘’W‘’ or ‘’M‘’ movement. The faster you perform this movement, the easier it is to create a wonderfully fluffy foam. Practice makes perfect – enjoy!

Recommended Matcha Bowl

For the proper preparation and optimal flavour development, we recommend using an authentic Japanese Matcha bowl.

Recommended Accessories

For the ideal texture, flavour and preservation of Matcha's delicate qualities, we recommend using a fine mesh strainer and a high-quality bamboo Matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.

Storage and Packaging

Our Matcha is packaged in a high-quality, BPA-free pouch with multiple protective layers designed to preserve flavour. Before opening, the Matcha can be stored in the original packaging in the refrigerator or at room temperature.

After opening, we recommend keeping the matcha tightly closed and at room temperature to protect it from moisture, odour, light and oxidation. During the summer and in warmer climates, opened Matcha may be stored in the refrigerator to maintain its freshness. Make sure to bring refrigerated Matcha to room temperature before opening the container to prevent condensation, then promptly return to the fridge. For optimum quality, use the Matcha within a few weeks if possible. For longer-term storage, we recommend storing Matcha in an opaque, airtight container such as one of our Matcha tea caddies and store at room temperature.