Premium Matcha that Swiss cafés love.

Matcha contains caffeine, with one serving containing roughly the same amount as an espresso. If you’re sensitive to caffeine, start with half a serving (1g) and drink your matcha earlier in the day.

Morning to early afternoon. Caffeine stays in your body for several hours, so it’s best to have your last serving 6 to 8 hours before going to bed. For late afternoons and evenings, that’s what our Hojicha is for.

Keep it airtight and protected from light. The resealable pouch is designed exactly for that. Matcha tastes best within 3 months of opening. If you need longer, store it in the fridge, not the freezer.

The highest quality grade: young leaves from the first spring harvest, shaded for four weeks and stone-ground using granite mills. Later harvests in summer and autumn tend to be more bitter and are used for lower grades. Our matcha is exclusively ceremonial grade.

Because we work directly with a producer family in Uji and only source the first spring harvest. Organic-certified and freshly ground. The same matcha is served in specialty cafés across Switzerland.