Silberne Zinnbox mit blauem Etikett, P&T Bio Ceremonial Matcha für 15 Tassen

DE-ÖKO-013

Japan Agriculture

Vibrante grüne Teeblätter im Wasser mit feinen Bläschen, umami-reiches Geschmackserlebnis.

Leuchtend grünes, zeremonielles Matcha-Pulver in Nahaufnahme

Metallschälchen mit zwei Eiskugeln, übergossen mit leuchtend grünem Matcha-Sirup für Matcha Affogato.

Hand hält grünes Getränk im klaren Becher mit Strohhalm, braune Ledertasche und Text zu L-Theanin.

Zwei P&T Matcha-Dosen mit alter und neuer Verpackung, grüne und blaue Etiketten, Ceremonial Matcha.

Matcha PowderOrganic Ceremonial Matcha

Our organic ceremonial matcha from Japan: traditionally stone-ground and shade-grown, vibrant green with balanced umami, a smooth, creamy texture and natural sweetness.

Flavor Preparation Origin & Processing FAQ

€ 29,00

€ 96,67 / 100g

incl. VAT, plus shipping

Available, with you in 5 – 7 days

“

A truly high-quality matcha. Fresh, smooth, and wonderfully rounded in flavor. It's become my favorite way to start the day.

Marie

Ingredients - Organic green tea powder

DE-ÖKO-013

Japan Agriculture

Organic green tea powder

Japanese green tea* (*certified organic)

Store in a cool and dry place. Once opened, consume within few weeks.

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Organic Ceremonial Matcha

Vibrant green, velvety-smooth and full of balanced umami. Our Organic Ceremonial Matcha combines spring and summer harvests for an intense yet naturally sweet taste. Made for every day and every Matcha mood. Enjoy it pure or make it a creamy Matcha Latte.

Green Tea

The preparation

Sift the matcha powder into a bowl and add hot (but not boiling) water. Whisk the matcha until it's frothy. For the best results, use M-shaped moves with your wrist rather than a circular move. To make a matcha latte, pour the mixture over milk.


Amount of tea	Temperature
1 tbsp. / 2 g per 60 ml water	70° C

Dicke, cremige weiße Flüssigkeit fließt spiralförmig und bildet konzentrische Wellen.

Matcha-Schale mit schaumigem Tee auf Holztablett, umgeben von Bambusbesen, Sieb und Matcha-Behälter.

The processing of the tea

Three weeks before harvest, the tea plants are shaded from direct sunlight. This helps develop Matcha’s signature sweet, umami-rich taste and vibrant green colour. After harvest, stems and veins are removed and the leaves are processed into Tencha. The Tencha is then finely ground in traditional stone mills to create the smooth Matcha powder in your cup.

Kagoshima, Japan

The origin of the tea

Our Organic Ceremonial Matcha comes from Kagoshima at the southern tip of the Japanese volcanic island of Kyushu. Its warm climate and volcanic soils provide ideal conditions for growing high-quality green tea. The region is known for Japanese green teas including Matcha, Gyokuro and Sencha.

Nahaufnahme von leuchtend grünen Teepflanzen unter einem schützenden Netz.

Szenische Uferpromenade, Vulkan im Hintergrund, pastellfarbenes Gebäude, grüner Park, blaues Wasser mit Boje.

Klares Glas mit Eiswürfeln, in das grüne Teeflüssigkeit von P&T eingegossen wird.

Carefully selected, never compromised in quality

Every matcha we offer meets the highest standards you can see and taste — in its flavor, color, and texture. After extensive tastings and careful sourcing in Japan, our tea masters select only matcha that truly meets our expectations: vibrant green color, ultra-fine milling, and a rich, well-balanced umami profile. The quality starts before the harvest. By shading the tea plants, the leaves develop greater depth, more complex flavor, and their signature color. Traditionally stone-ground, this process creates a smooth, creamy texture with a subtle natural sweetness — refined enough to enjoy on its own and bold enough to stand out in a latte. Every batch is rigorously tested to ensure it consistently meets our high quality standards. Thanks to its natural combination of caffeine and L-theanine, matcha delivers steady, long-lasting energy — for clear focus without the typical coffee crash.

Japanese
origin

Traditionally
crafted

Alternative
to coffee

Complete
sets

What is matcha made from?

Matcha is made from finely ground green tea leaves. For our Organic Ceremonial Matcha, the tea plants in Kagoshima (Japan) are shaded for around three weeks before harvest. This causes the leaves to develop more chlorophyll and amino acids, which gives matcha its vibrant green colour and umami-rich flavour. After harvesting, the stems and leaf veins are removed (the result is called tencha), and the leaves are then ground into a fine powder using traditional stone mills.

How much matcha should you drink per day?

For everyday enjoyment, 1 to 2 cups is common. One serving of Organic Ceremonial Matcha is about 2 g of powder to 60 ml of water. This lets you enjoy the full flavour without taking in too much caffeine. How much feels comfortable depends on your individual caffeine sensitivity.

How much caffeine is in a cup of matcha?

Because you drink the whole leaf with matcha, one cup contains more caffeine than the same amount of regular steeped green tea – roughly 30–70 mg per cup (2 g), depending on the dosage. The caffeine is absorbed together with the naturally occurring amino acid L-theanine, which is why many people find its effect more even than that of coffee.

Is matcha healthy?

Matcha is valued as a green tea that naturally contains catechins (including EGCG), the amino acid L-theanine, and caffeine. It provides gentle, steady energy and fits well into a balanced diet. Matcha is a food for enjoyment, not a medicine or remedy – for health-related questions, a medical professional is the right point of contact.

How do I recognise high-quality matcha powder?

High-quality matcha is bright, rich green (not yellowish or dull), extremely finely ground, and smells fresh and grassy. In taste it is creamy, umami-rich, and only mildly bitter. A pale colour or a sandy texture indicates lower quality or ageing.

What do the matcha quality grades (ceremonial, premium, culinary) mean?

Matcha is usually distinguished by grades: ceremonial-grade, made from the youngest, most tender leaves of the first harvest, is intended for drinking on its own. Culinary-grade is stronger and more affordable, intended for baking, smoothies, and lattes. Our Organic Ceremonial Matcha is designed for daily enjoyment – fine enough to be prepared on its own, yet flavourful enough to stay present in a matcha latte.

What should you look for when buying matcha?

Look for origin (Japan, e.g. Kagoshima or Uji), a fresh, bright green colour, a fine grind, and a harvest date or best-before date. Organic certification and airtight, light-protected packaging are further marks of quality, as matcha is sensitive to light, air, and heat.

Where does your Organic Ceremonial Matcha come from?

Our Organic Ceremonial Matcha comes from Kagoshima, at the southern tip of the Japanese island of Kyushu. The warm, rainy climate and volcanic soils are considered ideal for high-quality green tea. The region is especially known for matcha, gyokuro, and sencha.

Matcha or coffee – which is better for focus?

Both contain caffeine but work differently. In matcha, the caffeine is paired with the amino acid L-theanine. As a result, the energy is typically experienced as more even and longer-lasting – without the sudden peak and subsequent drop (the "crash") that many associate with coffee. This makes matcha a good everyday alternative to coffee for many people.

How do you make a matcha latte – including with oat or cashew milk?

Sift 2 g of Matcha into a bowl, add about 60 ml of water (not boiling, ~70 °C), and whisk for 15–20 seconds using loose M-shaped movements from the wrist until frothy. Then pour over frothed milk of your choice – with oat or cashew milk, the latte becomes especially creamy and slightly sweet. For an iced matcha latte, simply pour over ice and cold milk.

Can matcha also be prepared cold (iced matcha / cold brew)?

Yes. For a refreshing iced matcha, first whisk the sifted matcha smooth and frothy with a little water, then pour over ice cubes and cold water or cold milk. Prepared cold, matcha tastes milder and less bitter – ideal for hot days.

Why is high-quality matcha relatively expensive?

Good matcha is labour-intensive: the plants are shaded for weeks before harvest, only the most tender leaves are hand-selected, destemmed, and slowly ground on traditional stone mills – a single mill often produces only a few grams per hour. This effort is reflected in the colour, fineness, and flavour.

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