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    Well, what can we say about the queen of superfoods? This tea is by far the most unique variety in the range. If only because it is not an infusion of dried tea leaves but actually contains the leaves that have been dried and ground into powder. Matcha contains a huge amount of antioxidants (50 times more than broccoli!), protein and L-theanine, which has a calming effect.

    This special tea originates from China but was discovered long ago by Japanese travellers who started using it in their traditional tea ceremonies. A ritual to which foreigners had no access. This explains why Matcha has remained a well-kept secret for centuries, even after Europeans had discovered drinking 'ordinary' tea long before. In order to make matcha, the tea plants are placed in the shade of tarpaulins about three weeks before harvesting. After that, mainly the upper leaves of the plant are harvested, which are the freshest and greenest. When the leaves are dried, they are crushed between stones into a fine green powder.

    Preparing matcha tea must be done carefully and with the right 'tools': a chasen (matcha whisk made of bamboo), a gaiwan (matcha bowl), kusenaoshi (matcha whisk holder) and a chashaku (matcha spoon). Of course, you will find all of these items in our matcha range. You mix a few spoonfuls of matcha powder with warm (not boiling) water and then beat it loose with the beater in zigzagging motions. It is important that there are no lumps in this creamy mass. Then you can add water of about 70 degrees Celsius or warm milk to the tea and continue to whisk until it foams up. Matcha is the tea to take your time with.


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