We suggest three ways to prepare matcha. The first is traditional preparation in a bowl using a bamboo whisk (chasen), making "M" or "Z" shaped movements. Matcha can also be prepared in a mug or bowl using a milk frother. The third method is to prepare matcha in a shaker or bottle – simply add matcha to liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is about 80°C. Higher temperatures will cause matcha to lose its nutritional value. You can also safely prepare matcha with cold water. The optimal amount of matcha is about 1.5g of powder per 200-250ml of liquid.

The most versatile and most frequently chosen is Traditional Matcha. It comes from the first and second harvests of leaves, which results in a moderate bitterness and a distinct umami flavor. It is an excellent choice for drinking with water, as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is ideal for drinking with water and has the most nutrients. If you like an intense taste and primarily use matcha for matcha lattes, smoothies, desserts, and baked goods, choose Everyday Matcha, which comes from the second and third harvests.

Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This way, it will definitely stay fresh for a long time.

Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, is powdered tea leaves that are consumed whole, after being mixed with liquid. By drinking matcha, you consume the entire leaves. This way, all the nutrients contained in them enter the body. Moreover, matcha has several times stronger effects than loose-leaf tea.

Instructions and brewing times for teas are provided on the packaging of each tea.