Only the finest tea leaves of the highest quality are hand-picked, gently steamed, dried, and then ground into premium matcha in granite stone mills.

This production method has remained unchanged for 800 years—it takes a stone mill one hour to produce 30 g (1 tin) of this luxurious tea.

Matcha Hikari glows bright green and offers an intense, sweet, and mild taste experience that simply delights Japanese tea connoisseurs.

The art of preparing a perfect cup of matcha tea consists of a few simple but important steps:

Boil
fresh, preferably soft water. Let
the water cool to around 80°C (e.g., open the kettle, wait 10 minutes, or pour the water into another container 4–5 times—each time you pour, the water loses about 4–5°C).
Place
1 g of matcha (2 bamboo spoons or ½ teaspoon) into a matcha bowl (or suitable bowl) Pour
in approx. 80 ml of water (80°C) Whisk the tea with a matcha whisk (chasen) until frothy. This takes approx. 15 seconds.