Tips for preparation and storage

This way your matcha won't turn bitter.

Pay attention to the temperature: Use water that is 70–80 °C. If the water is too hot, the matcha will burn and taste bitter.

Soft water: Use filtered or still mineral water. Chlorine or limescale will impair the delicate taste.

Quality: Choose Ceremonial Grade for a mild, umami-rich flavor.

This will prevent your matcha from becoming lumpy.

Sifting: Matcha is finely ground and clumps easily. To avoid clumps, simply strain it through a tea strainer.

Tip: First, mix with a small amount of water (approx. 20 ml) to form a thick, smooth paste. This ensures the powder dissolves optimally and becomes particularly creamy.

This will make your matcha extra creamy

Use a chasen: Beat with a bamboo whisk in M ​​or W movements, do not stir: this creates a beautiful foam.

Do not add too much water at once: First stir the paste, then add the remaining water (approx. 10–20 ml per gram of matcha) and whisk until creamy.

This will keep your matcha fresh and green.

Store in a cool, dry place away from light and in an airtight container, ideally in the refrigerator.

Consume quickly after opening, as matcha oxidizes rapidly and loses color and flavor.

Do not use a wet spoon, otherwise the powder will clump or become moldy.