Tea from Japan

Matcha tea has been harvested in Japan for several thousand years. The condition for quality is altitude and fog, which blocks sunlight. Our Ezmatcha is harvested in the foggy province of Mino Shirakawa at an altitude of 850 meters.

Tea from Japan

Matcha Tea

There are two ways to brew Matcha: koicha (koicha) and usucha (usucha). To make a strong koicha they take 4 g of mixture and 50 ml of water at 80°C and whip it in a bowl (Chawan) with a special whisk (Chasen). The drink is thick and less frothy.To prepare the bouche 2 ml of the mix and 70 ml of water at 80°C are beaten in a bowl (Chawan) with a special whisk (Chasen). This drink has a mild taste and is suitable for daily consumption.

Matcha latte

Matcha latte is a great alternative to coffee. Such a drink is invigorating and does not cause nervousness. 2 g of matcha is whipped in a bowl (Chawan) with 50 ml of water at
80° C using a whisk (Chasen) and poured into the hot whipped milk. You can add honey, syrup or any sweetener you like. You can use regular milk, but usually use oat milk or soy milk.

Ice latte

When it's hot, the Japanese prefer a chilled version of a green tea latte and add ice to it. This makes the drink not only incredibly tasty, but also refreshing. For 3g matcha you will need 3-4 ice cubes. 100 ml of water and 300 g of milk are whipped with a special whisk (Chasen) and added to a glass with ice.

Fresh matcha

Fresh-match is a great charge of vitamins and energy for the whole day. To make the Fresh Matcha, you take 3 grams of matcha and whip it with 50 ml of water in a bowl (Chawan) using a special whisk (Chasen). Then pour into the freshly squeezed juice, gradually stirring with a whisk. This drink is served in a chilled container with pieces of ice and fruit.

Macaroni with matcha

You will need: 10 g of sugar, 45 g of almond flour, 5 g of matcha and one egg white. Beat the egg white with sugar until a stiff but not too thick foam forms. Add the almond flour and matcha. Using a pastry bag, place the mixture on a baking tray in 2-3 centimeter circles. Bake for 3 minutes at 200 degrees. Add to the finished cakes a filling to taste.

Soft chocolate

You'll need: 200g white chocolate, 100g cream, 2 tbsp matcha and 20g butter. Mix the matcha, cream and butter together. Heat the mixture and add white chocolate. Pour it into moulds, cool it down and leave in fridge for 12 hours. Form the mass into balls and roll them in the matcha.

There are two ways to brew Matcha: koicha (koicha) and usucha (usucha). To make a strong koicha they take 4 g of mixture and 50 ml of water at 80°C and whip it in a bowl (Chawan) with a special whisk (Chasen). The drink is thick and less frothy.To prepare the bouche 2 ml of the mix and 70 ml of water at 80°C are beaten in a bowl (Chawan) with a special whisk (Chasen). This drink has a mild taste and is suitable for daily consumption.

When it's hot, the Japanese prefer a chilled version of a green tea latte and add ice to it. This makes the drink not only incredibly tasty, but also refreshing. For 3g matcha you will need 3-4 ice cubes. 100 ml of water and 300 g of milk are whipped with a special whisk (Chasen) and added to a glass with ice.

Fresh-match is a great charge of vitamins and energy for the whole day. To make the Fresh Matcha, you take 3 grams of matcha and whip it with 50 ml of water in a bowl (Chawan) using a special whisk (Chasen). Then pour into the freshly squeezed juice, gradually stirring with a whisk. This drink is served in a chilled container with pieces of ice and fruit.

You will need: 10 g of sugar, 45 g of almond flour, 5 g of matcha and one egg white. Beat the egg white with sugar until a stiff but not too thick foam forms. Add the almond flour and matcha. Using a pastry bag, place the mixture on a baking tray in 2-3 centimeter circles. Bake for 3 minutes at 200 degrees. Add to the finished cakes a filling to taste.

You'll need: 200g white chocolate, 100g cream, 2 tbsp matcha and 20g butter. Mix the matcha, cream and butter together. Heat the mixture and add white chocolate. Pour it into moulds, cool it down and leave in fridge for 12 hours. Form the mass into balls and roll them in the matcha.

There are two ways to brew Matcha: koicha (koicha) and usucha (usucha). To make a strong koicha they take 4 g of mixture and 50 ml of water at 80°C and whip it in a bowl (Chawan) with a special whisk (Chasen). The drink is thick and less frothy.To prepare the bouche 2 ml of the mix and 70 ml of water at 80°C are beaten in a bowl (Chawan) with a special whisk (Chasen). This drink has a mild taste and is suitable for daily consumption.

When it's hot, the Japanese prefer a chilled version of a green tea latte and add ice to it. This makes the drink not only incredibly tasty, but also refreshing. For 3g matcha you will need 3-4 ice cubes. 100 ml of water and 300 g of milk are whipped with a special whisk (Chasen) and added to a glass with ice.

Matcha latte is a great alternative to coffee. Such a drink is invigorating and does not cause nervousness. 2 g of matcha is whipped in a bowl (Chawan) with 50 ml of water at
80° C using a whisk (Chasen) and poured into the hot whipped milk. You can add honey, syrup or any sweetener you like. You can use regular milk, but usually use oat milk or soy milk.

Fresh-match is a great charge of vitamins and energy for the whole day. To make the Fresh Matcha, you take 3 grams of matcha and whip it with 50 ml of water in a bowl (Chawan) using a special whisk (Chasen). Then pour into the freshly squeezed juice, gradually stirring with a whisk. This drink is served in a chilled container with pieces of ice and fruit.

You will need: 10 g of sugar, 45 g of almond flour, 5 g of matcha and one egg white. Beat the egg white with sugar until a stiff but not too thick foam forms. Add the almond flour and matcha. Using a pastry bag, place the mixture on a baking tray in 2-3 centimeter circles. Bake for 3 minutes at 200 degrees. Add to the finished cakes a filling to taste.

You'll need: 200g white chocolate, 100g cream, 2 tbsp matcha and 20g butter. Mix the matcha, cream and butter together. Heat the mixture and add white chocolate. Pour it into moulds, cool it down and leave in fridge for 12 hours. Form the mass into balls and roll them in the matcha.