Japan Matcha Mukashi ORGANIC

Matcha is green tea leaf ground to a powder. The powder is not steeped but whisked into water, so the whole leaf ends up in the cup.

A single-origin tea with no additives or flavourings — the cup holds nothing but tea leaf.

The raw material is certified organic: grown without synthetic pesticides or mineral fertilisers, with a documented supply chain from plantation to warehouse.

Green tea contains a moderate amount of caffeine: it lifts you more gently than coffee and without the sharp drop afterwards.

Preparation: 1–2 g of powder per 70–80 ml of water at 70–80 °C, whisked with a bamboo whisk to a stable foam. Boiling water must not be used: it brings bitterness and kills the sweetish note. For a latte: 2 g per 200 ml of milk.

The proportions are a starting point, not a rule: adjust them by up to 20 % to suit your water and your taste.

In retail it is an everyday purchase; in hospitality it is valued because it can be served both in a pot and cold. The one requirement for staff: do not use boiling water.

Storage: in a tightly sealed opaque container, away from light, moisture and strong odours. Tea readily absorbs foreign aromas, so it should not be kept next to spices or coffee.

Packaging: sold loose, the price is given per 100 g. Alveus supplier code — 80053.

The supplier is Alveus (Germany), one of Europe’s largest tea houses. Packing and dispatch from the Verdamare warehouse.