Daily matcha - organic

Product detailed description

Country of origin: Uji region, Kyoto Prefecture, Japan
Taste: pronounced green tea flavor
Recommended for: matcha latte, matcha lemonade, matcha cocktails, pastries, confectionery, ice cream, and chocolate
Ingredients: 100% Japanese organic matcha green tea from the second and third harvests

Our Daily Matcha is a high-quality Japanese organic (grown without chemical fertilizers and sprays) matcha from the second and third harvests with a pronounced, full green tea flavor. It comes from small family-run, organically certified fields in Japanese Uji in Kyoto Prefecture, an area renowned for producing top-quality matcha tea thanks to its unique microclimate. Each batch is carefully tested for possible chemical residues, and its quality meets strict Japanese standards as well as organic certification requirements.

The matcha is further processed directly at its place of origin, hermetically packed, and shipped in small batches to preserve maximum freshness.

How to prepare Daily Matcha

Preparing matcha tea is quick and does not require any special skills. The fine powder only needs to be mixed with water. You can use a traditional bamboo whisk called a chasen, a regular kitchen whisk, or an electric milk frother.

The traditional preparation method is based on the Japanese tea ceremony chanoyu. Ideally, you will need a chawan bowl, a bamboo chasen whisk, and a bamboo chashaku scoop. Put 1.5 g of matcha into the bowl, pour in 100 ml of hot water at up to 80 °C, and whisk until a thick green foam forms. Then you can add more water to reach a total volume of 200 to 250 ml.

Just like with coffee, matcha also comes down to personal preference. Some people enjoy a stronger, more concentrated flavor, while others prefer to dilute the drink more. Matcha can also be prepared with milk or juice.

It also tastes great cold as a refreshing drink. Simply add 1.5 g of matcha to a bottle of cold water, mix well, and drink immediately.

Our vanilla matcha latte recipe: Whisk 1.5 g of matcha in 40 g of water at 70 °C. Add about 20 g of syrup to a glass or mug, ideally vanilla syrup. Froth the oat milk and pour it into the mug. Slowly pour the whisked matcha over a spoon.

Our strawberry matcha recipe: Whisk 1.5 g of matcha in 40 g of water at 70 °C. Add 2–3 larger ice cubes to a glass. Add 50 g of strawberry purée, or mash a few strawberries with a little sugar. Froth the oat milk and carefully pour it over the purée using a spoon. Slowly pour the whisked matcha over a spoon.