The history of Matcha
It all started long time ago, when a monk started drinking green tea that grew in the shadow of an other mountain. The color of the green tea, it’s aroma and taste were so different. We therefore created a logo of two mountains with a bird flying away.
Matcha is made from Camelia Sinensis, the same plant that is used to make all types of tea. The difference is that the way it is cultivated and processed that makes matcha so special. The best premium quality matcha comes from Japan and is made from the highest quality shade-grown leaves that are stone-ground to green tea powder. The tealeaves are covered with bamboo for 3 to 4 weeks before the first flush harvest in spring. The tealeaves are handpicked and the entire tealeaves are carefully stone-ground. To fill one canister of 40 gr with ceremonial matcha takes almost 45 minutes. Matcha means “powdered tea”in Japanese. With matcha you are drinking the entire tealeaf instead of the infusion of green tealeaves. We import our
ceremonial matcha collection directly from Uji and Fukuoka, Japan to ensure the freshness and quality.
Aki and
Miyuki are produced in Yame, Fukuoka and Ayaka and Takami are from Uji. You can taste the difference.
Buddhists in China have used matcha over 800 years because they knew that matcha gives them energy, focus and relaxed awareness for hours. The Zen Buddhists brought the methods of preparing matcha to Japan in 1192 and it became an important item in monasteries and the high society. Also samourai have used matcha on the battle fields, in the Japanese Siebold Huis and Volkenkunde Museum you can find different accessories from the buddhist and samourai. High quality matcha gives a sense of well-being and relaxed awareness for over 4 to 5 hours whist reducing the desire to eat or drink short term energy boosters like coffee.
