Real quality starts before the harvest. For weeks, the tea plants grow in the shade — building up chlorophyll, L-theanine, and natural sweetness while reducing bitterness. Only the youngest leaves from the very first harvest of the season (first flush) are used for ceremonial grade matcha. The leaf tissue is separated from the stems and veins, and only the soft tencha is stone-ground on slowly rotating granite mills into an extraordinarily fine powder. Our matcha comes from Kagoshima in southern Japan — a region with rich volcanic soils and ideal growing conditions for exceptional matcha. Based on a relationship built over years, we directly work with local farmers. This is more than just a transaction. And because "premium" alone is not a promise: The matcha is independently lab-tested in Switzerland for quality, purity, and freedom from residues. You're not just buying matcha — you're buying verified matcha. In the bowl: vibrant jade green. Velvety umami, natural sweetness, zero bitterness. Whisk it into a traditional usucha with a bamboo whisk, or steam it into a silky matcha latte with oat, almond, or whole milk. For many people, matcha has become the smarter alternative to coffee. The reason is its unique combination of natural caffeine and L-theanine: energy arrives more gently, lasts longer — and the coffee jitters simply don't happen. Instead: a clear head, calm alertness, genuine focus. No crash. 40 g ceremonial grade matcha powder — enough for approx. 20–40 cups. Direct import from Kagoshima. Lab-tested in Switzerland. From Gipfelhirsch.
