Japan | Matcha

Wollenhaupt Tee GmbHWollenhaupt Tee GmbH

Matcha is one of the most expensive teas and is produced in Japan with the greatest care. During production, the tea plants on the fields are temporarily shadowed. The bright green Matcha powder is gently and slowly ground from this shaded Japanese green tea (Tencha).

Matcha quality

Our certified organic Matchas are 100 % from Japan. In Japan, the tea leaf is grown and harvested, the tea is processed, ground into Matcha and packaged. Matcha is obtained by very fine grinding of the Tencha. For the Tencha production a tea leaf shaded for more than 18 days is used. The shading makes the leaf darker and more intense. This leads to the intense, bright green colour of high quality Matcha. In addition, the leaf veins and stems are separated from the leaf flesh to achieve a particularly fine taste profile. The more finely processed and ground, the more aromatic the taste and the smoother the feeling in the mouth. A particularly impressive quality indicator is the colour of the powder. The darker and greener, the better the quality and the finer the taste.


Matcha Preparation

The traditional Japanese tea ceremony originates from Zen Buddhism. Over time, a mindful and silent way of enjoying tea became a ceremonial procedure with strict rules, like today's Japanese tea ceremony. This includes a very ritualized preparation of Matcha. Each hand movement is perfected, aesthetic and controlled. Nothing is left to chance and the focus is on the essential. This ritualization was important for the Zen monks, as the state of meditation can only be achieved via standardized hand movements. A Japanese tea ceremony takes its time, decelerates, and strengthens the state of consciousness. To attend such a ceremony in Japan is a great experience and gives insight into Japanese culture.


However, for modern Matcha enthusiasts there is not always the need to be that time-consuming and ritualized. The preparation of Matcha is also easy and fast!

Pass the Matcha through a sieve (Item #41379) into a Matcha bowl. Carefully, pour 70 °C hot water over it. Foam up the Matcha with the Matcha whisk (Item #41154) until a brightly shining Matcha foam is created. The higher the quality of the Matcha, the brighter and denser the foam.


There are two different types of Matcha in Japan:

Usucha – the thin Matcha

  • 2.5 heaped bamboo spoons & 80 ml 70 °C hot water


The Matcha bowls are significantly larger, so that only about 1/3 of the bowl is filled. This makes it possible to mix the Matcha well with the Matcha whisk. Outside Japan, Matcha is usually drunk as Usucha.

Koicha – the thick Matcha

  • 5 heaped bamboo spoons & 40 ml 70 °C hot water

Koicha is a very intense way to enjoy Matcha. Only especially high-quality Matcha varieties are suitable for this. The amount of Matcha is doubled whilst the amount of water is halved. The consistency can be described as viscous. In Japan, before drinking a Koicha Matcha, people put a candy on their tongue to give the taste experience an extra boost - a taste explosion on the tongue!

Water quality

Water is a key ingredient in the preparation of a Matcha. Soft water is recommended for the preparation. Especially for very high qualities, soft water should be used so that the fine nuances can be experienced in their full diversity. Use a water filter or, for particularly high quality, still mineral water.


We purchase our Matcha tins on a regular basis in small quantities and store them in a cool place to guarantee best freshness. For a long-term quality preservation, we recommend our customers to store the tins well sealed in the refrigerator or freezer. Opened tins should be used up as soon as possible, optimally within 4-6 weeks.

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