Matcha - freshly milled on site in Germany!

Matcha is a finely powdered Japanese green tea that is foamed with hot water to make an energising drink.

To this day, this tea is also prepared as part of the Japanese tea ceremony. Because of its intensity and invigorating effect, matcha is also called the "mocha" among green teas. It promotes concentration and at the same time provides relaxation and well-being due to its richness in theanine.

KEIKO Matcha comes from the climatically favoured peninsula of Kagoshima in the very south of Japan. The tea bushes grow in small tea gardens on volcanic rock. Matcha has - similar to chocolate - its very own aroma and flavour, depending on the variety. The KEIKO Matchas invite you to exciting excursions into the realms of the unique, rare matcha teas from Kagoshima, which until now have been considered an insider tip.

At the Shimodozono company site in Diepholz, the matchas are freshly ground - a great advantage in the race against time, because the tea is very sensitive and begins to oxidise as soon as it comes into contact with oxygen. Since the fine powder cannot be packed under 100% vacuum, on-site production represents a considerable freshness advantage.

For real Matcha, only so-called full-shade tea is used according to the traditional Japanese definition. The leaves are dried and broken before grinding so that the fine, lighter leaf tissue can be separated from the heavier leaf parts (stems, leaf veins and veinlets) in a complex process using a draught of air. Only the flake-like leaf tissue (Jap. Tencha) is used in the production of genuine Matcha. Granite mills are used to grind the tea slowly and gently into the finest powder. This produces just 30g of matcha in one hour.