Once a year, entire swathes of land in the heart of Japan disappear beneath dark nets—what looks unnatural at first glance serves a completely natural process: In May, harvest season begins again in Japan.

Prior to this, tea farmers shade the plants used for premium-quality matcha with fine nets for four weeks to increase chlorophyll production. This method of cultivation and harvesting is among the most labor-intensive in the entire tea world. The result is a matcha of unique organic premium quality that is available exclusively as an original from Japan.

Without a doubt, it is one of the highest-quality and best matcha teas we have ever had the pleasure of experiencing.

The art of preparing a perfect 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° Celsius.)
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.