The green superfood!

There are many good reasons why matcha is called a superfood. It is a beautiful and healthy drink that not only tastes good - but contains a lot of good nutrients and at the same time provides a stable and lasting energy boost. Matcha is a strong green tea that consists exclusively of finely ground green tea leaves.

There is a huge difference between good and bad matcha - and the country of origin in particular has a lot to say in this regard. Real matcha originates from Japan, where there is enormous control over the way it is grown, harvested and processed. There are some very special procedures for when a tea farmer can call his product matcha in Japan.

There is not the same control in e.g. China, which means that it is possible to produce and sell the green powder very cheaply - but also with a completely different taste and nutritional content that cannot match the Japanese version at all. See our selection of products.

Matcha te fra Matchacha i glas kop
Close up af smuk lysegrøn matcha latte

Real matcha originates from Japan where there is strict control over the way the tea is grown, harvested and processed. It is a painstaking process that has been refined over centuries.

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Ceremonial Grade

At Matchacha, we only sell organic ceremonial grade matcha from Japan , which is the highest quality. This can be seen in the beautiful intense color and can be tasted by the fact that the tea is round and gentle - and not bitter, as poorer quality green powder often is. The reason why our matcha has a completely different taste to that of lower quality must, among other things, be found in the way the tea is grown and produced.

Our tea leaves are gently grown in the shade and when harvested, the stems and veins are removed, leaving only the best and juiciest parts of the leaves. The leaves are then briefly steamed to stop the fermentation. Finally, the dried leaves are ground into a very fine powder using a granite stone mill. It takes approx. an hour for a traditional granite stone mill to grind 30 grams of powder - the amount in a can. If the process is made faster it will burn and destroy the leaves. It is therefore a time-consuming and demanding process to produce quality matcha.

Why matcha?

There are two primary reasons why the green superfood is as amazing as it is:
1. The way it is grown and produced.
2. The way it is drunk.

1. Cultivation of the tea bushes

Our tea bushes are grown under shade where they are surrounded by special mats in a technique known as "tana". This shading process, which lasts for a few weeks before harvest, gives matcha its characteristic features by "stressing" the tea bushes. If the tea bushes could talk, they would be crying out for more light. The limited access to sunlight slows down the breakdown of chlorophyll, resulting in a high chlorophyll content that gives our powder its intense green color.

But the shading does not only affect the color. It also has a significant effect on the taste and nutritional content of the tea. The reduced sunlight exposure increases the concentration of amino acids in the tea leaves, including L-theanine. It is L-theanine that contributes to the tea's unique umami taste, which is pleasant and rich. At the same time, L-theanine plays a significant role in how matcha releases a calm and stable energy boost.

When the tea bushes are grown optimally under shade, the tea achieves a round, harmonious and minimally bitter taste. It can be reminiscent of fresh spinach and broccoli with an umami-like character. One of the reasons for this delicious taste is that shading reduces the production of tannin (tannic acid), which normally gives an astringent and bitter taste.

The cultivation of matcha with consideration and care is therefore crucial for the taste experience and nutritional content. The shading not only helps to create the intense green color, but also to improve the taste and nutritional value of the tea. When you enjoy a tasty and beautiful cup of matcha, you can experience the full depth of umami flavor and appreciate the care that has gone into each step of the cultivation process.

What is unique about Matcha is the cultivation process and the way we consume the whole leaf. In that way it differs from all other teas, where it is extracted from the tea we drink.

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2. When you drink the green powder

That brings us to our second point - the way matcha is drunk. When you drink regular green tea, whether loose or in a tea bag, you throw away the leaves after steeping. This is a bit like cooking spinach, throwing away the spinach and just drinking the water - You get some of the nutrients, but you throw away the best part - the leaves with all the nutrients.

When you drink matcha, you mix the light green nutrient-rich powder into liquid and consume the whole tea leaf. Every little particle is packed with good stuff, so when you enjoy your matcha, you're taking in every little bite of the healthy green leaf.

There are different ways you can enjoy the green superfood. As with coffee, some prefer their coffee black, while others add a little splash of milk or make a decidedly latte.

It's the same with the green drink. You can drink it "clean" with matcha powder and warm water (approx. 80 degrees), or you can make a latte and add your favorite milk and possibly a bit of honey or maple syrup. See our recipe for latte . Others prefer their matcha cold, where an iced latte can be the perfect alternative. See the recipe for Iced latte here .

Since matcha is precisely in powder form, you also have the option of using it in all sorts of different forms and recipes. You can create healthy snacks and beautiful desserts, where you will also achieve the beneficial effects of the powder. See all our recipes.

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