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Spirit and Heart of Japan
800 years ago, the monk Eisai returned home to Japan after travelling to China. Along with Zen Buddhism, he brought back a special new tea: Matcha – pulverized green tea! Because it kept them awake and focussed while meditating, Matcha quickly became popular among the monks.
The real break-through of Matcha was realized by the great master Sen no Rikyu, who is known as the founder of the Japanese tea ceremony (chanoyu.) The ritual is practiced in Japan to this day and is considered the highest art of tea preparation. Every step of the ceremony revolves around Matcha! The region around Kyoto, still the cultural centre of Japan, is regarded as the birthplace of Matcha.
Today, Matcha is produced all over the country. Over the past centuries, Japanese tea farmers have perfected the cultivation and careful processing with subsequent grinding on stone mills. In contrast to regular sieved green tea, Matcha is traditionally whisked into a foamy consistency in a Matcha-bowl (chawan) with a bamboo whisk (chasen) and drunk unfiltered. It can also be drunk the modern way: as shake, iced tea or a delicious dessert.
Get inspired by this unique tea, the spirit and heart of Japan!