Matcha Tea
Fulong Organic

Special features in location, cultivation & processing

The lush, green landscape of Guizhou’s high plateau is defined by nutrient-rich soils, misty valleys set amongst dramatically sculpted mountains, fresh spring water and vast, fertile forests. It is a thriving, balanced ecosystem long regarded as one of China’s most exceptional regions for tea cultivation.

Bordering the renowned tea provinces of Yunnan (the birthplace of the tea plant and home of Pu Erh) and Sichuan, where tea cultivation was first documented nearly 2,000 years ago, as well as Guangxi, known for its ethnic diversity and rare teas, Guizhou benefits from a rich exchange of diverse tea traditions.

Drawing on a deep understanding of these local conditions and heritage, our tea farm selects only those cultivars best suited to the terroir for the cultivation of Tencha. These are cultiar varieties that, once stone-milled into Matcha, deliver abundant umami and a finely balanced vegetal sweetness. For our Organic Fulong Matcha, our tea masters have chosen the cultivars Fuding Da Bai (a large-leafed, classic white tea variety) and Longjing, famed for its role in China’s most celebrated green tea.

Shading is carried out primarily using the traditional Tana method, in which a framework is constructed over the tea bushes to provide cover. Although comparatively labour-intensive, this technique yields significantly higher quality, as air is able to circulate freely above the plants during shading. Fertilisation is carried out exclusively with EU-approved organic inputs, including an organic by-product from the production of Maotai, the famous sorghum spirit and a local speciality of Guizhou.

The entire production process adheres to the most advanced modern standards and stands on a par with Japan’s leading Matcha producers. Notably, the complete production chain (from cultivation through to milling) remains entirely in the hands of the tea farm, ensuring uncompromising quality control at every stage. The purity of each harvest is independently verified by laboratory testing.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Using a Chashaku, place two scoops (approx. half a 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

We highly recommend using an authentic Japanese Matcha bowl for proper preparation and optimal flavour development.

Recommended Accessories

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

Packaging & Storage

Our Matcha is packaged in a protective bag and stored within a high-quality tin with a screw lid, which is coated on the inside with BPA-free plastic. Before opening, the Matcha can be stored in the original packaging in the fridge 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, opened Matcha can be stored in the refrigerator to maintain its freshness, although it should only be taken out briefly to prevent excessive moisture absorption or exposure to unwanted odours. 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.