Zeremonieller Matcha 30g (Bio)

Ceremonial matcha 30g (organic)

Frühlingsernte 2026
Uji, Japan
Spring harvest 2026
Uji, Japan
$32.9019.99$
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Details

30g in der Dose, rund 15 Portionen. So fein gemahlen, dass kein Sieben nötig ist.

30g in the tin, around 15 servings. Ground so fine it needs no sifting.

Origin

Bio-Matcha aus der ersten Frühjahrsernte in Uji. Ein Blend aus zwei Cultivars, so wurde Matcha schon immer gemacht. Vier Wochen beschattet, auf Granit-Steinmühlen gemahlen.

Organic matcha from the first spring harvest in Uji. A blend of two cultivars, the way matcha has always been made. Shaded for four weeks, stone-ground on granite mills.

How to prepare

2g Matcha, 40ml Wasser, max. 80°C. Mit dem Bambusbesen zu dichtem Microfoam aufschlagen. Für den Latte 80 bis 120ml Hafermilch: heiss zuerst Matcha, iced zuerst Milch.

2g of matcha, 40ml of water, max 80°C. Whisk into a dense microfoam with the bamboo whisk. For a latte, 80 to 120ml of oat milk: hot, matcha first; iced, milk first.

Storage

Die Dose schützt vor Licht und Luft. Geöffnet innert 3 Monaten geniessen, ungeöffnet 1 Jahr (MHD auf der Dose). Leer? Aus dem Beutel nachfüllen.

The tin protects from light and air. Enjoy within 3 months of opening, unopened it keeps for 1 year (best-before on the tin). Empty? Refill from a pouch.

3 easy steps

Matcha is easy.
We’ll show you how.

1-2 scoops of Matcha

With your included precision scooper, you'll always get one perfect gram of Matcha per scoop.

Add water and froth

Add 20 ml of hot water (max. 80 °C) per scoop of matcha.
Use our electric frother or bamboo whisk to stir until a fine froth appears.

Add Milk

Regular milk or plant-based alternatives all work well.
We prefer oat milk.

Our signature matcha latte

Our process

Good matcha is no accident.

● CH-BIO-006

Certified organic

Most tea farms in Japan aren't certified organic. Ours are.
● 4 weeks before harvest

Shading

Less light, more chlorophyll and amino acids. Deep green, natural sweetness.
● Once a year, in spring

Harvesting

Three harvests a year.
We only use the most prized spring harvest.
● Right after picking

Steaming and drying

Steaming stops the oxidation.
Drying locks in the freshness.
● 30g per hour

Stonemilling

Ground slowly on granite mills. So fine, it needs no sifting.
Feel the difference

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