Matcha
Our Matcha originates from the prefecture of Shizuoka on the island of Honshū. The region is famed for being the center of the Japanese tea trade. The special quality of the soil coupled with unusual climatic conditions sets the region apart and ensures thriving crops. The result is a mild but highly aromatic tea with a light, delicate sweetness.
For Matcha only the best leaves are selected from the first harvest. This premium tea is key to the traditional Japanese matcha tea ceremony. After a 2–3 weeks shading, the tea leaves shine in a glorious green. Directly after plucking the tea leaves, all leaf stems and leaf ribs are sorted out. This so-called "Tencha" is ground by a slowly rotating granite mill into fine powders. In one hour just the amount of a small tin is produced – about 30g. The bright green tea powder is immediately packed in airtight tins to conserve the freshness. As with all Sirocco teas, our organic matcha has been thoroughly tested for the presence of toxic metals and radioactive traces.
Enjoy the intense and fresh taste of green tea leaves combined with a silky smooth finish.
Good to know
In the traditional preparation of Matcha, a distinction is made between the creamy koicha and the liquid usa: for the usucha 1–2 bamboo spoons (½ teaspoon), fill the matcha into a bowl, fill up with about 80 ml to 80 ° C and open briefly with a bamboo broom. Double the amount of matcha for the more intensive coicha and reduce the amount of water by half. Prepare the creamy mass with the bamboo broom within 10–20 seconds.
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