Organic Green tea Japan k.b.A. Ceremonial Matcha
Matcha

The Tencha of our Ceremonial Matcha comes from the sun-drenched south of Japan - the Kagoshima region. This is the second largest growing area in Japan after Shizuoka and a pioneer in organic tea cultivation. Due to the climatic conditions, there is a much greater diversity here when it comes to the use of cultivars. For our Matcha, a blend of different cultivars, including Saemidori and Asanoka, was perfectly coordinated by the local team to obtain a unique taste composition. The rich green powder gives an idea of the quality, only to surprise you with noble dark notes, a subtle umami character and a subtle sweetness!
The responsible food business operator pursuant to Article 8 (1) of the Food Regulation is:
Dethlefsen & Balk, Hermann-Wüsthof-Ring 16, 21035, Hamburg, Germany

Green tea*
*from controlled organic cultivation

Step-by-step preparation
Let the water cool: Boil the water and allow it to cool to approximately 70°C–80°C (wait about 5–10 minutes with the kettle lid open).
Sift the powder (optional but recommended): Sift 1 to 2 bamboo scoops of matcha powder through a fine sieve directly into the bowl. This prevents clumps and ensures a finer foam.
Add water: Pour approximately 70–80 ml of the cooled water over the powder.
Whisking & frothing:
Take the bamboo whisk and move it briskly using your wrist in an "M" or "W" motion (do not stir in a circular motion!).
After about 15–30 seconds, a fine-textured, jade-green foam will form.
Enjoy: Carefully lift the whisk out and drink the matcha immediately while fresh.