Matcha – the green Gold

With its bright green colour, intense taste and stimulating effect, matcha tea has recently become of the most fashionable drinks. The finely grounded green tea has a long tradition. More than 800 years ago, Matcha was brought from China to Japan by Buddhist monks and used for rituals and meditation. The matcha tea ceremony was initially reserved for the nobility, Samurai and Zen monks. To this day, the ritual of drinking tea has shaped the Asian population of every social class.

Knowledge of Matcha production in Asia has been lost. Only in Japan, most likely because of its isolated location, has the secret of Matcha production has been kept and used. In modern times, the former inventors of Matcha, the Chinese, recognized how valuable this type of green tea is and cultivated Matcha in the tradition way.

Of all the types of team in the world the production of Matcha is the most complex. Only the best leaf material, consisting of the flake-like, pure tissue particles without leaf veins, is carefully dried and ground to a fine powder with granite stone mills. Therefore, the whole tea leaf with all its valuable ingredients will be consumed.

Matcha is only grown in special shade tea plantations. Weeks before the harvest tea gardens are darkened with nets. The tea plant compensates for the 90 percent reduction in light with an intensive production of chlorophyll. The leaf is enriched with amino acids and, in combination with the extremely high proportion of caffeine, causes a particularly gentle, long-lasting energisation. You feel mentally alert and physically efficient, but at the same time just as calm and relaxed.