Bio Matcha Tekiro

Exquisite matcha from Kagoshima

It has an intense green colour, multi-layered aroma and almost creamy softness on the tongue. There is a perfect balance of freshness and compelling richness in taste. Tea suitable for connoisseurs, but also for „Matcha newcomers“. Suitable for both thin Matcha (Usucha) and thick Matcha (Koicha).
Japanese green powdered tea is used in the Chanoyu tea ceremony. The finest leaves of Japanese green tea are milled after drying in slow stone mills. Thanks to such special processing, matcha preserves all active substances like vitamines, antioxidants, minerals and fibre. It has and bright refreshing taste and aroma. It is a unique experience. Unique, finely ground green matcha from the Kagoshima region in south Japan, for Japanese tea ceremony.
Special fact about this tea is that it was grounded from Tencha leaves in Europe! 

Preparation of Matcha

Prepare a tea bowl
For one serving of tea, we recommend using 1-2 g of matcha green tea, which is equivalent to one to two chashaku (bamboo teaspoons). Place the tea in a larger, heated, clean and dry tea bowl (chawan). To prevent the matcha from getting curdled during whisking, it is better to sift it in front of a fine sieve.

Add water
Boil the water and allow it to cool to a temperature of approximately 70-80 °C. Pour a small amount of water (about 70 ml) over the matcha powder. You can read more about choosing the right water for tea here.

Whisk with a bamboo whisk (chasen)
Using a bamboo whisk, start whisking the tea vigorously in an “M” or “W” shape until a smooth foam is formed. The process should take approximately 20-30 seconds.

Enjoy your matcha tea
Once the tea is smooth and creamy, you can serve it immediately. The matcha is drunk directly from the bowl and is ready to be enjoyed immediately.

At our Blog you will find a whole article about Matcha preparation styles.

You can also read our articles on tea preparation and water quality.

Tip: store matcha in a fridge.