Our Matcha originates from Shizuoka Prefecture on the island of Honshū. The region is renowned as the center of the Japanese tea trade. The special quality of the soil combined with unusual climatic conditions distinguishes the region and ensures flourishing crops. The result is a mild yet highly aromatic tea with a light and delicate sweetness.
For Matcha, only the best leaves are selected from the first harvest. This premium tea is the key to the traditional Japanese matcha tea ceremony. After 2 to 3 weeks of shading, the tea leaves shine in a magnificent green. Directly after picking the tea leaves, all stems and leaf veins are sorted. This so-called "Tencha" is ground into fine powders by a slowly rotating granite grinder. In one hour, only the quantity of a small box is produced - about 30 g. The bright green tea powder is immediately packed in airtight boxes to preserve its 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, fresh taste of green tea leaves combined with a smooth, silky finish.
Good to know...
There are two traditional ways to prepare Matcha: creamy Koicha and liquid Usucha. For Usucha, put 1-2 bamboo spoons (½ teaspoon) of Matcha in a bowl, add approx. Pour in 80 ml of cooled hot water (approx. 80°C) and mix briefly with a bamboo whisk until slightly frothy. For intensive Koicha, double the amount of Matcha and reduce the amount of water by half. The rich, creamy Koicha is ready to enjoy in 10-20 seconds using a bamboo whisk.
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