A careful creation

Matcha is often referred to as the “Queen of teas,” because cultivating and processing tea leaves to the finest of powder requires years of experience that only a few tea farmers possess today.


Long before the harvest starts, the demanding work of the tea farmer in Japan begins. Only certain tea plants are suitable for Matcha production. Depending on the quality of the Matcha, the plants are shadowed in spring for 10 to 28 days.

Hereby, 95% of the sunlight is kept away, which makes for deep dark green tea leaves – a natural gift, rich with valuable ingredients like Chlorophyll and antioxidants, vitamins and minerals. It’s not by chance that Matcha is considered a SUPERFOOD worldwide.

2 leaves and a bud

During the careful processing, where the leaf is steamed, dried and sorted, the pure essence of the leaf (Tencha) is created. For the highest quality, up to 60% is sorted out to keep only the best of the tea leaf. The tea is then stored in a refrigerated warehouse until it is freshly grinded.

Through the processing, the green tea leaf remains fresh and green and retains many of its natural ingredients such as polyphenols and vitamins.

30 Grams per hour

Despite modern technology, high quality Matcha is elaborately produced with traditional stone mills made of granite. The result is only 30 grams per hour! The mills are not allowed to turn faster, because the heat would destroy the unique taste of the tea. The demanding procedure, from the cultivation to the finished powder, is the reason why Matcha only makes up 0.0003% of the world tea harvest. A truly exclusive tea delight!