The Art of Preparing Tea

“Oishii” is Japanese for “delicious!”. To make sure that your tea infusion or matcha turn out delicious you’ll find some tips and recipes below!

Preparing Green Tea

Green tea is a sensitive product. Water quality, water temperature, time of infusion and the amount of tea used will have an impact on the taste of your tea. But also the correct storage and the freshness of the tea make a difference.

Green tea is a versatile beverage that can be enjoyed in various ways, whether strong or light, warm or cold, fragrant or aromatic, depending on personal preference.

Here are some tips and recommendations for an optimal flavour experience.

Don't worry, it's not as complicated as it may seem at first. Give it a try!

Preparing Matcha

Matcha and Kabuse powders are traditionally prepared in a large bowl, by adding water and whisking them up with a matcha whisk to let the powder dissolve and create a foamed top.

In the Japanese tea ceremony this process has been brought to perfection and each tea school has its own ways of preparing, serving and drinking Matcha.

For the everyday home use it can be kept a bit more simple - or maybe try something new altoghether with an iced Matcha?

Read our Tips and recommendations!


Matcha as an ingredient in drinks and sweets has become more and more common on european supermarket shelves in the past years - and rightly so as the aromatic powder does not only lend an attractive color to the mix but also its unique and exciting taste! Not to mention the wealth of valuable nutrients and active components. Matcha and Green tea powders are easy to work with and can be added to almost any of your favourite recipes.

Even the tea leaves need not go to waste after the infusion - they still contain many of the nutrients and make a great addition to pesto, porridge, yoghurt or other dishes

Check out our Matcha and Green Tea recipes for more inspiration!