A Matcha for Your Lattes
Matcha Fuji No Haru / box 50g
Fuji no haru matcha is rich in umami taste because it is cultivated according to the Nakashima method. This cultivation method consists of examining the quality of the soil and adapting the fertilization method to it. Thanks to an adequate supply of nutrients, the tea leaves see their theanine concentration increase for a more present umami flavor in the mouth. This bright green matcha with a strong taste can be enjoyed daily according to the traditional preparation method, but can also be used in cooking and baking.
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Organic Nature Matcha / aluminum sachet 50g
This matcha tea is grown in Kawane in Shizuoka Prefecture, called "the village in the sky". The plantations located on a hillside at an altitude of five hundred meters, give the tea leaves a particular sweetness, rich in taste. The product is suitable for use in mixing with milk or baking. A quality organic production.
Matcha Chazen Kit
Matcha Chazen Box / Kit contains: Matcha Fuji no Haru Box 50g / Matcha bowl "Akané" / Matcha whisk / Matcha spoon / A matcha recipe booklet
Everyday Matcha: for traditional use
Matcha Yamé / Matcha Ceremony / box 20g
Matcha from Fukuoka culture, green tea powder for the tea ceremony. This superior green tea powder –matcha- is primarily intended to celebrate the tea ceremony called “cha no you”. It is also suitable for many uses in various culinary recipes.
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Judges no mukashi organic / matcha ceremony / box 30g
This matcha with its mild and pleasant flavor comes from organic farming, without the use of chemical fertilizers or pesticides, practiced on fertile and expertly managed land.
For an exceptional Matcha
Matcha Hatsumukashi / Matcha Ceremony / Traditional Box 20g
Hatsumukashi surprises with its great sweetness at the end of the mouth, a sweetness that does not reveal itself at first but opens up gradually, in the same way that the texture of tea differs between the first and last sip.
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Matcha Enkô / Matcha Ceremony Koicha / box 20g
We find with wonder the very green scent of the young leaves of early spring but also that of the nori seaweed. This tea can be drunk like a normal matcha, diluted and whipped, but develops all its richness and depth of taste when used to make a koicha.