Ceremony Grade Matcha Promotion

This Green Tea powder is definitely the most famous Japanese Green Tea.

Our Matcha comes from a small Japanese company that produces in China and grows the tea without the use of any chemical substances, in an area far from industrial centers. This way you have the absolute guarantee that there is no risk of nuclear contamination which, unfortunately Japan is still suffering from. When making the Matcha, only the best leaves are picked, left to dry and then ground to the finest in stone mills.


Our Matcha (like all our Teas) was analyzed in Italy by a laboratory certified by the State and by the Maritime Health in the port of Genoa and is completely free of pesticides and synthetic chemicals.

Category: Green Tea

Origin: China

Taste: Creamy, delicate, fresh, slightly sour.

Color: Deep green

Temperature: 75°C-80°C

Quantity: 2 teaspoons per cup.

Preparation: We recommend to use spring water. Pour 2 teaspoons of tea into a cup, add 100ml of water at a temperature of 75°-80°C, leave to infuse for 20 seconds and then beat with the whisk (Chasen) to obtain a dense foam, drink immediately. The amount of water can vary depending on personal taste and how creamy/concentrated you like it.

Tips: Great in the morning and afternoon to drink hot accompanied with dried fruit or a dessert. Not to alter the beneficial properties and the original flavor is recommended not to add milk, lemon, sugar or honey. Also great cold! To do cold proceed as follows: put 2 teaspoons of tea into a cup, add a drop of hot water (75°-80°C) whisk for a few seconds to melt all the powder then add cold water up to your liking and continue to beat with the whisk until the classic foam appears. You can also add a few ice cubes, drink it immediately. For those who can not give up sugar we recommend adding organic Agave syrup.

Traditional Bamboo Whisk for the preparation of Matcha Tea,made entirely by hand from a single piece of bamboo! The"hosaki" (small filaments) are ideal for melting the Tea powderand water to create the typical Matcha tea foam.