MATCHA: MOOD ON — a Japanese vibe in our menu

Matcha is a whole ceremony, vibe, and lifestyle in one bottle.
It hails from Japan, where it’s been used in traditional tea rituals since the 11th century. Whereas monks once prepared it to center their thoughts and find Zen, today nearly everyone drinks it—because it’s delicious, healthy, and stylish.

Matcha is made from a special variety of green tea that’s shaded for a few weeks before harvesting. This increases amino acids—especially L‑theanine—and preserves the leaves’ vibrant color. The tea is gently dried and ground into a fine powder—by hand, with stone mills, old‑school style 

Fun fact: matcha contains more antioxidants than blueberries or spinach, and its catechin concentration (including EGCG) is way higher than that of regular green tea. These catechins help combat oxidative stress and inflammation. L‑theanine, by the way, acts like a natural nootropic—helping you focus.

Here’s the coolest part: unlike regular tea, you consume the whole plant—in a concentrated form. That’s why matcha delivers caffeine for focus, antioxidants for glowing skin, and amino acids for your brain.

And guess what? Matcha is now available on our website too!

People fall into two groups: those who can't imagine life without it, and those who've never tried the REAL thing. Because not every green powder is true matcha—sorry ))

But ours is exactly the real deal:

• 100% Okumidori green tea, shaded as tradition dictates.

• Spring–summer harvest from farms in Shiga Prefecture, not some no‑name mass‑market powder.

• Artisan ingredients sourced from Japanese farmers, lovingly stone‑ground into powder. Maximum flavor, aroma, and enjoyment.

It’s love at first sip—perfect for true fans, and for those just beginning their matcha experience :)

Want more vibe? Add plant‑based milk, tonic, or fresh juice. It was made for mixes—for lattes, iced drinks, and all your faves.

How to make it so you fall in love instantly:

1. Take a chawan (tea bowl). Pour in warm water and soak the chasen (bamboo whisk)—let the tines soften.

2. Wipe the bowl dry with a napkin, then sift in 2 g of matcha—no lumps, okay?

3. Add 80 ml of water at 60 °C and whisk with rhythmic strokes for 40 seconds—until a uniform foam forms.

4. Final touch: slow down, lift the whisk slightly to pop the big bubbles and leave a silky texture. Done? Enjoy!

5. Rinse the chasen and savor the moment. Yes—sip loudly. That’s how it’s done :)

Remember: fresh matcha is priceless. Store it in a cool, dark place, seal the packaging tightly, and don’t delay the encounter. The fresher, the better :)