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Rich content, great effect
In contrast to full-leaf teas, where the leaves are steeped through a sieve, Matcha is consumed fully. The body can absorb all the rich and valuable ingredients directly and, unlike most other teas, fully profit from the richness of the filled bowl.
Diligent cultivation, long-time shadowing as well as careful and slow grinding of dried tea leaves, guarantees a very special wealth of ingredients. The most important are Chlorophyll, amino acids (L-Theatine,) caffeine, vitamins and antioxidants (Catechine.)
The caffeine content of Matcha makes for a much more smooth and long-lasting experience in comparison to e.g. coffee. Centuries ago monks in the region of Kyoto used the impact of Matcha for a longer and concentrated meditation. Today Matcha enthuses likewise and is seen as the espresso of tea.
Studies have shown, that Matcha has one of the highest ORAC scores (Oxygen Radical Absorbing Capacity) among food. The score indicates how many antioxidants the food contains. Matcha is therefore THE Superfood – and also unbelievably delicious!