Our most popular quality tea packets, at a great price. 30 individual portions of two grams each, keeps the tea fresh for everyday use, and easy to travel with.More information
BIO Matcha Tea Delicacy is the highest class of tea in the TOP quality range. It is very well processed, and characterized by a sweet delicious taste.More information
Our latest product. This is a handy tube, which contains 15 convenient packages of Matcha tea, and an attractive shaker of your choice.More information
BIO Matcha Tea Ceremony is the middle class in Matcha tea range, and a great option for a demanding customer. It is also a part of the famous Japanese tea drinking ritual.More information
Our delicious butter biscuits, with a light touch of finely ground BIO Matcha Tea. They are an excellent compliment to our tea, or simply perfect on their own.More information
Only the elite Japanese farmers have the knowledge for Matcha tea production. It is undoubtedly one of the most demanding methods of tea production in the world.
Matcha comes from the tea plant grown by a special shading technique. Four weeks before the harvest, the field is completely shaded. This special shading technique blocks up to 90% of sunlight. The plant, which is at that moment in almost complete darkness, compensates for the lack of light by intensive production of chlorophyll. This makes the leaves rich in amino acids. The leaves then turn a characteristic emerald green colour. Quality Matcha can be recognized not only by this deep green colour, but also by its sweet and delicate flavour.
The collection of tea leaves takes place in early May. Even nowadays the leaves used for Matcha are harvested entirely by hand. Immediately after collecting the leaves, they are brought into the factory - Aracha. Here, the long process of converting the raw leaves into a fine powder begins.
First, the leaves are steamed. Hot steam prevents fermentation and keeps the leaves fresh. This ensures that all the nutrients stay in the tea. The leaves are then dried. After this phase, the leaves’ weight is reduced to almost one-fifth. At this stage, this tea is now called "Aracha" which can be loosely translated as raw tea.
The next phase is the selection of tea Aracha. Leaves come in different qualities so the categorization is necessary. Experts assess the colour, quality and flavour of the tea.
The final tea is a blend of different varieties and leads to consistent quality throughout the year. At the end the stalks, twigs and other unwanted parts are removed so the final product is the finest and purest pulp from the tea plant. It is then cut into similar seized pieces creating a tea called „Tencha“. Read more...
The last step in the production of Matcha is milling, which takes place in hygienic factory premises by granite mills. Tencha tea is ground to a fine powder and Matcha is then created. The size of one grain is 5 to 10 microns; one micron is one millionth of a meter. It is so fine that the powder literally melts in the mouth.
One granite mill grinds only 30 to 40 grams of tea per hour and even in the 21st century this specific technique ensures that during the production process the tea preserves its unique taste, colour and aroma.
Mixing different classes of tea leaves is one of the most important processes to ensure premium quality tea. The production of tea mixture is indispensable for the attainment of different qualities of Matcha tea. There are over 10 different quality classes differing from one another in colour, taste and smell. Matcha of the highest quality can be detected by the soothing green colour and flavour, which should be soft and sweet at the same time. To make the mixture perfect a true master who is governed by strict criteria is needed. Read more...
Study of green tea
Recently there has been many worldwide studies of green tea including Matcha tea. The studies showed that Matcha tea is truly unique. The main reason is that this tea is not infused, but directly consumed. Therefore, one cup of Matcha tea equals about 10 cups of normal green tea.
Tea is a drink that has more than 5000 years of history. Its birthplace is the Chinese prefecture of Yunnan.
The first mention of Matcha dates back to the 7th century. At this time, Matcha became popular throughout China mainly thanks to the Buddhist monks. These monks produced natural medicine from various plants to form a powder. Tea was, at that time, considered a medicine. They began to produce Matcha in the form of powder in 1191. The Zen master Eisai brought the revolutionary idea of drinking tea to Japan.
Eisai travelled across the country and planted tea everywhere. In his book "Kissa yojoki" he wrote: „Tea is an unsurpassed natural drug for the body and mind. Wherever people begin to grow tea, the long life will follow.“
From that moment Matcha tea became the "secret medicine" of Buddhist monks and the imperial court. In the 16th century, another Zen master ushered in a new dimension of tea drinking.
Sen-no-Rikyu invented the tea ceremony. This highly sophisticated tea drinking ritual heavily influenced the view of Japanese tea in other Western countries.
The tea, which is used in these specific ceremonies, is Matcha. Thanks to the spread of the Matcha tea ceremonies, it became popular among the samurai. For 800 years Matcha tea remained a secret among the Japanese privileged elite, and only since the 21st century has it experienced a popular revolution. Read more...