MATCHA is a variety of Japanese green tea of the highest quality and prestige, which is made using the traditional method of grinding tea leaves with a stone mill.

So as to obtain a product with a very fine powder appearance.

MATCHA green tea is prepared by suspension (powder in water) rather than by infusion.

MATCHA green tea, as well as in the important social, spiritual and artistic ritual of the tea ceremony (CHA NO YU), can also be used in food and beverages.

This will provide its characteristic color as well as the intense flavor defined UMAMI (delicious) or the fifth flavor.

The Japanese chemist Kikunae Ikeda has combined the word UMAI, which means delicious, with MI or taste, so as to form the word UMAMI.

MATCHA is extracted from the leaves of green tea plants, with unique characteristics, which are covered with specific tarpaulins, for a few weeks before being hand-picked, so as to slow down their growth and at the same time produce a greater quantity of amino acids (l-theanine ) present in tea and such as to give the leaves the characteristic aroma UMAMI as well as its known and formidable healthy qualities.

Subsequently the leaves, thus worked and extracted, are steamed so as to stop and / or interrupt the fermentation or the oxidation process and at the same time to preserve the typical green color of MATCHA. The next slow drying process will follow in order to reduce humidity. In this process, the leaves are called ARACHA or “raw tea”.

During the long process of processing the tea leaves, the stems, veins and any other imperfections are removed and the leaves thus treated will take the name of TENCHA.

The Tencha thus made, will subsequently be used to produce the famous and precious MATCHA green tea with the slow method of milling stone mill.

The areas where green tea is grown are located in the south of the Japanese island and in particular in the Prefectures of Shizuoka, Kyoto – Uji and Yame-Fukuoka.

Kyoto – Uji is unmistakably the traditional and historic location for the cultivation and production of matcha green tea as well as the finest and most refined matcha green tea in the whole of Japan.

The production of MATCHA of Kyoto – Uji represents only 10% of the entire national Japanese production of matcha green tea.

At the same time, Tencha represents the most precious green tea variety in the whole of Japan.

The intense green Tencha leaves are the basic ingredient of the particular MATCHA green tea, but at the same time they represent only 1% of the Japanese green tea crop.

The extraordinary quality and uniqueness of the Tencha also derives from the laborious process of preparation and transformation of green tea leaves that begins with the particular and specific “seasoning” in the shade of the green tea plants, and then continues with the collection by hands of the individual leaves and relative transformation and subsequent steam drying, using special ovens, and then ending with the slow and constant grinding process.

The production of 30 g. of matcha green tea can take up to an hour of slow and constant milling to stone mill.

WA | 和

Completa armonia tra ospiti, padroni di casa e ambiente circostante.

Inizia dal momento in cui si entra nella stanza del tè.

KEI | 敬

Profondo rispetto per tutti, a prescindere dal rango o dal prestigio.

Lo si dimostra inginocchiandosi e inchinandosi durante tutta la cerimonia.

SEI | 清

Purificarsi ed essere puri di cuore e di mente.

La casa del tè dovrebbe essere un luogo ristoratore, l’equivalente di uno spazio in cui praticare yoga!

JAKU | 寂

Pace interiore che si può scoprire solo ottenendo i primi tre principi dei Wa, Sei e Kei.