Description

Matcha – a noble powdered tea with extraordinary properties

Matcha, one of the most recognizable and prized Japanese teas, has become a symbol of harmony, mindfulness, and brewing craftsmanship over the centuries. It stands out not only for its form but also for its unique production method, which produces an intensely green powder with a rich flavor and numerous health-promoting properties. Its history dates back hundreds of years, and the tradition of brewing is linked to the tea ceremony. chanoyu (Harmony, peace, and mindfulness are the foundation of the entire ritual.) In recent years, it has gained enormous popularity around the world, also finding applications in cooking and confectionery.

Matcha is made from the leaves of the tea bush. Camellia sinensis, but its production process differs significantly from other types of tea, giving it a unique flavor, consistency, and health benefits. Unlike many other teas, it is not fermented. Cultivation and production require extensive knowledge and precision. Harvesting of the new crop typically begins in the second half of May – early June (only young leaves are selected). The longer the leaves remain on the plant, the tougher they become, so harvesting takes only a few days and is done by hand. No technique can better assess the suitability of a tea leaf than the human eye and hand. Therefore, tea is still harvested today in the same way as it was done almost 800 years ago.

Tea bushes are covered with special mats or nets for approximately three weeks before harvest. Restricting sunlight slows photosynthesis, which increases the content of chlorophyll and amino acids (especially L-theanine) in the leaves, which are responsible for the infusion's characteristic flavor and aroma. After harvesting, the young leaves, their stems and veins are removed, leaving only the most delicate fragments. These are then steamed, dried, and ground on stone millstones or devices rotating at a specific speed and controlled temperature. Each mill produces only about 40 g of finished matcha per hour. After quality control, the tea is placed in airtight aluminum tins or barrier-sealed packaging, which preserves its freshness and aroma for longer.

Taste and aroma

Well-prepared matcha has an intense green color and a thick, creamy consistency. Its flavor combines the sweetness of L-theanine with the delicate, pleasant bitterness typical of high-quality green teas. Notes of herbs, spinach, and seaweed are noticeable, and the overall flavor is complemented by a light sweetness and a long, fresh aftertaste. The character of matcha depends on its quality – the highest-quality varieties (ceremonial grade) are more subtle and sweeter, while culinary matcha has a more pronounced, more bitter note, making it perfect for baking or smoothies.

Properties

Matcha is highly valued for its health-promoting properties. It contains a high concentration of antioxidants, including catechins (EGCG), which support the immune system, protect cells from oxidative stress, and may support metabolism. L-theanine has a relaxing effect and improves concentration, while the caffeine in matcha is released gradually, providing a long-lasting, gentle boost without a sudden energy drop. Because the powdered leaves are consumed whole, matcha provides more nutrients than infusions made from traditional tea leaves. It is also a source of vitamins (A, C, E, K), minerals (manganese, potassium, zinc), and fiber.

For whom?

Matcha will appeal to both lovers of tradition and Japanese culture, as well as those seeking healthy, natural beverages that support concentration and vitality. Its unique flavor and aesthetic appeal make it an attractive choice for the premium segment – cafes, teahouses, hotels, and venues promoting a healthy lifestyle. It is a popular choice for yoga and meditation practitioners, athletes, and anyone looking to incorporate a product combining exceptional flavor with a wealth of nutrients into their diet. Matcha is also gaining popularity in the food service industry as an ingredient in desserts, cocktails, and baked goods, making it a versatile product with significant sales potential.

How to brew Matcha tea?

To prepare the tea, we recommend using traditional tools – a chawan bowl, a chashaku bamboo spoon, and a chasen whisk. Sift the powder (1–2 teaspoons of macha) through a fine sieve to avoid lumps. Then, pour in water at approximately 70–80°C and whisk vigorously. Chasen in the shape of the letter M or W until a delicate foam appears on the surface. You can prepare matcha in wither (lighter, with more water) or koicha (thick, intense, with less water). The tea is also suitable for cold brew – the powder dissolves in cold water, stirring vigorously. Matcha can also be dissolved in milk or plant-based drinks, creating popular matcha latte.

Why is it worth having it on offer?

Matcha combines tradition and modernity, attracting the attention of customers seeking authentic and nutritious products. On the one hand, it is a symbol of Japanese culture and the tea ceremony, and on the other, a dynamically growing segment of healthy beverages on the global market. Its unique flavor, rich nutritional content, and wide range of uses (from infusions to baked goods and desserts) attract both connoisseurs and trend-followers. Introducing matcha to our offerings is an investment in a product that stands out from classic teas and aligns with the growing popularity of Japanese cuisine and culture.

Additional information

• Ingredients: 100% green tea (Camellia sinensis) in powdered form
• Harvest period: late spring (second half of May – beginning of June)
• Caffeine content: high
• Form: powder (matcha)
• Appearance of the dried product: intensely green, finely ground powder with a silky consistency
• Preparation: Pour 1–2 g of powder into a bowl, pour in water at approximately 70–80°C and stir vigorously with a chasen until foamy; do not brew in the traditional way.
• Application: for drinking as an infusion, for ice cream, desserts, cocktails and fusion cuisine
• Storage: in an airtight container, in a cool and dark place, preferably in the refrigerator after opening

Matcha – a tea that combines history, tradition and a modern approach to a healthy lifestyle.