Silberne Dose mit grünem Etikett für Paper & Tea Ceremonial Matcha aus Kagoshima, Japan.

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Japan Agriculture

Matcha-Latte im Glas, grüner Matcha über weißer Milch mit sanften Wirbeln

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Japan Agriculture

Weiße Schale mit schaumigem Matcha-Tee in einem Kreis aus lebhaft grünem Matcha-Pulver auf weißem Hintergrund.

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Japan Agriculture

Klares Glas mit Eiswürfeln, in das grüne Teeflüssigkeit von P&T eingegossen wird.

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Japan Agriculture

Hand mit hellgrünen Nägeln gießt dickflüssige grüne Flüssigkeit in Becher mit weißer Flüssigkeit und Eiswürfeln

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Japan Agriculture

Klare Tasse mit geschichtetem Eistee Latte aus Matcha und Milch, Hand mit grün lackierten Nägeln hält Strohhalm.

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Japan Agriculture

Klares Glas mit Eiswürfeln, in das leuchtend grüner Tee mit dynamischen Wirbeln gegossen wird.

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Japan Agriculture

Kleine metallene Paper & Tea Matcha-Dose auf verstreutem, leuchtend grünem Matcha-Pulver aus Kagoshima, Japan

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Japan Agriculture

Metalldose mit Tee Ceremonial Matcha aus Kagoshima auf Schieferplatte, daneben grünes Matcha-Pulver und Bambuslöffel.

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Japan Agriculture

Weißer Keramikbecher mit leuchtend grünem Matcha aus Kagoshima, neben Paper & Tea Dose, Bambuslöffel und Sieb.

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Japan Agriculture

Bestseller

Peach Cocoa Butter Cherry Blossoms Fresh Grass

Matcha PowderCeremonial Matcha

Fresh Grass Cherry Blossoms Cocoa Butter Peach

Exclusive Organic Ceremonial Matcha from Japan’s first spring harvest
Vibrant green & velvety smooth with authentic umami flavor
Traditionally stone-ground & shade-grown for 3 weeks for more chlorophyll and deeper flavor
Clean energy & natural focus with no caffeine crash, thanks to naturally occurring L-theanine
Enjoy it pure or as a matcha latte

Flavor Preparation Origin & Processing FAQ

€ 49,00

€ 163,33 / 100g

Lowest price (30 days): € 36,50

incl. VAT, plus shipping

Available, with you in 6 – 8 days

“

Great quality and taste.

Marvin

Ingredients - Organic green tea powder

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Japan Agriculture

Organic green tea powder

Japanese green tea* (*certified organic)

Store in a cool and dry place. Once opened, store in the refrigerator.

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Ceremonial Matcha

Our high-quality CEREMONIAL MATCHA, harvested in spring, reveals a sweet flavor and an incredibly delicate aroma. This matcha celebrates its nuanced flavor profile in its purest form.

Green Tea

The preparation

Sift the matcha powder into a bowl and add hot (but not boiling) water. Whisk the matcha until it's frothy. For the best results, use M-shaped moves with your wrist rather than a circular move.


Amount of tea	Temperature
1 tbsp. / 2 g per 60 ml water	70° C

Sift tea powder into bowl. Add water and whisk 15–20 sec until creamy.

The processing of the tea

Three weeks before harvest, the tea plants are shaded with nets to develop their unparalleled sweet umami flavor. After harvesting, the leaves undergo de-stemming and deveining resulting into Tencha. Using traditional stone mills, the tencha is carefully ground into fine matcha powder.

Kagoshima, Japan

The origin of the tea

Located at the southern tip of the Japanese volcanic island of Kyushu, the celebrated tea-growing region of Kagoshima boasts excellent conditions for tea cultivation, with ample rainfall and a warm climate. The region has gained a stellar reputation through its innovative farming techniques and dedication to producing high-quality varieties, especially Matcha, Gyokuro, and Sencha.

Grüne Teepflanzen mit Knospen unter schwarzem Schattierungsnetz im diffusen Sonnenlicht.

Szenische Uferpromenade, Vulkan im Hintergrund, pastellfarbenes Gebäude, grüner Park, blaues Wasser mit Boje.

Carefully selected, never compromised in quality

Every matcha we offer meets the highest standards you can see and taste — in its flavor, color, and texture. After extensive tastings and careful sourcing in Japan, our tea masters select only matcha that truly meets our expectations: vibrant green color, ultra-fine milling, and a rich, well-balanced umami profile. The quality starts before the harvest. By shading the tea plants, the leaves develop greater depth, more complex flavor, and their signature color. Traditionally stone-ground, this process creates a smooth, creamy texture with a subtle natural sweetness — refined enough to enjoy on its own and bold enough to stand out in a latte. Every batch is rigorously tested to ensure it consistently meets our high quality standards. Thanks to its natural combination of caffeine and L-theanine, matcha delivers steady, long-lasting energy — for clear focus without the typical coffee crash.

Japanese
origin

Traditionally
crafted

Alternative
to coffee

Complete
sets

What even is ceremonial matcha?

Ceremonial matcha is the top tier of matcha — a finely stone-ground green tea made for the traditional Japanese tea ceremony. It comes from the youngest, most tender leaves of the first harvest (first flush), which are shaded before picking and then slowly ground on stone mills. The result is an especially smooth, slightly sweet, umami-rich powder that tastes best on its own.

What makes ceremonial grade special?

Ceremonial grade means: first spring harvest only, top youngest leaves only. Those are packed with amino acids (including L-theanine) and have barely any bitterness. That's exactly where the vivid green colour, creamy texture and mild taste come from — the stuff everyone loves this grade for.

Ceremonial vs. culinary matcha — what's the difference?

In short: leaf quality, flavour and use. Ceremonial is mild and fine, made for drinking straight. Culinary matcha is stronger, a little more bitter and cheaper — great for baking, smoothies and lattes, where it needs to hold its own against other ingredients.

Does your ceremonial matcha really come from Japan?

Yes, 100%. Our ceremonial matcha comes from Kagoshima in southern Japan, at the southern tip of the volcanic island of Kyushu. The warm, rainy climate and volcanic soils are ideal for seriously good green tea — the region is known for matcha, gyokuro and sencha.

How do I make ceremonial matcha?

Sift about 2 g of matcha into a bowl, pour on around 60 ml of hot (but not boiling) water — roughly 70 °C — and whisk it for 15–20 seconds with a bamboo whisk (chasen). The trick: whisk loosely from the wrist in an M-shape instead of stirring in circles. That's how you get the fine, creamy froth.

How do I spot good ceremonial matcha?

By its colour, texture and taste. Good ceremonial matcha is bright, rich green (not yellowish or dull), super fine, almost silky, and smells fresh and sweet. When you whisk it, it turns nicely creamy, and it tastes mild and umami — not bitter. Japanese origin and a recent harvest year are good signs too.

Ceremonial or everyday matcha — which one should I get?

Depends on how you drink your matcha. Our Ceremonial Matcha (first harvest, extra mild and fine) is your match for drinking it straight and preparing it the classic way. Our Everyday Matcha is stronger and made for daily life — perfect if you like a matcha latte every day and care about value for money. Rule of thumb: drinking it straight → Ceremonial, daily latte → Everyday.

Can I drink ceremonial matcha as a latte too?

Sure, you can — and it actually turns out really smooth and mild. For your daily latte, though, our stronger Everyday Matcha is the smarter (and cheaper) pick, because its flavour still comes through with milk. If you want to get the most out of a high-quality cup, drink ceremonial straight.

How do I make matcha with a bamboo whisk (chasen)?

You'll need a matcha bowl (chawan), a bamboo whisk (chasen) and ideally a fine sieve. Sift 2 g of matcha into the bowl, add about 60 ml of water at 70 °C and whisk it frothy with quick M-shaped movements. Afterwards, just rinse the chasen with clean water and let it air-dry — that way it lasts a long time.

How much caffeine is in ceremonial matcha?

Because you drink the whole leaf with matcha, one cup has more caffeine than a regular steeped green tea — roughly 30–70 mg per cup (2 g), depending on how much you use. Since ceremonial comes from young first-harvest leaves, it can sit at the higher end. The caffeine is absorbed together with L-theanine, which is why many people find the effect steadier than coffee.

Why is ceremonial matcha more expensive than other matcha?

Because there's a lot of handwork in it: only the youngest leaves of the first harvest, weeks of shading, careful selection and slow grinding on stone mills that often manage just a few grams per hour. That effort, plus the limited quantity, is what explains the price compared to everyday or culinary matcha.

Because a new taste experience awaits behind every cup.

Matcha PowderCeremonial Matcha

Ingredients - Organic green tea powder

How the tea tastes

The perfect brew, made easy

Amount of tea

Temperature

The journey of our tea
into your cup