Finely ground green tea is referred to as matcha in Japan. Monks have valued this rare tea for centuries, swearing by its diverse array of precious ingredients. Matcha tea has a very intense flavour. A high-quality premium matcha from controlled organic farming is cultivated and made in the Japenese region of Kagoshima. There it is harvested only once a year - during April.

Preparation:

• Traditional Matcha is drunk from a bowl. Water is brought to a boil and then cooled for about 5 minutes until it reaches a temperature of 70-80°C. Place approximately 1 g or half a teaspoon of Matcha powder in the bowl and mix with 100 ml of water. Blend with a spoon or a whisk.