For Matcha, only the finest leaves are selected from the very first harvest. This premium tea is the key to the traditional Japanese Matcha tea ceremony. After two to three weeks of shading, the tea leaves develop a magnificent green hue. Immediately after picking, all the stems and veins are sorted. This so-called "Tencha" is ground into a fine powder using a slow-rotating granite mill. In one hour, only enough for a small tin is produced – approximately 30 grams. The vibrant green tea powder is then immediately packaged in airtight containers to preserve its freshness. As with all Sirocco teas, our organic Matcha has been rigorously tested for toxic metals and trace amounts of radioactive material.

Enjoy the intense and fresh taste of green tea leaves combined with a smooth and silky finish.

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There are two traditional ways to prepare Matcha: creamy Koicha and liquid Usucha. For Usucha, put 1 to 2 bamboo scoops (1/2 teaspoon) of Matcha in a bowl, add approximately 80 ml of cooled hot water (about 80°C), and

Briefly whisk it with a bamboo whisk until it becomes slightly frothy. For a more intense koicha, double the amount of matcha and halve the amount of water. The rich and creamy koicha is ready to enjoy in 10 to 20 seconds with a bamboo whisk.