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Fresh, green and characteristically finely bitter matcha, freshly ground in Germany. Matcha Tekiro is distinguished above all by its fresh, slightly grassy, ​​and almost sweetly fruity flavor. A delicately bitter note is combined with an intense aroma and jade-green foam. Tekiro is ideal for thin preparation (Usucha). Our tip: Iced Matcha - the perfect summer refreshment! Preparing a classic hot matcha and serving it over ice is an exciting variation that creates a wonderful interplay of hot and cold. But preparing it with cold water is also a real treat in hot temperatures or during exercise, or when hot water isn't available. The small shaker is particularly suitable for preparation. With the shaker, you can easily conjure up a thick, fine crema on the matcha. The tea plants from which we make matcha are traditionally 90% shaded. The plants produce high levels of chlorophyll, theanine, and caffeine, but slightly less bitter compounds. After steaming and drying the tea leaves, the leaf tissue is separated from the leaf veins. The delicate, flake-like leaf tissue particles are called "tencha" and are later slowly ground into high-quality matcha on traditional granite stone mills. To best preserve the delicate ingredients, we at KEIKO grind the matcha fresh as needed on genuine Japanese granite stone mills directly at our Diepholz location. Did you know that traditional matcha, thanks to its elaborate production and gentle grinding, develops unique and delicate aromas that range from nutty and mild to aromatic and intense? To best preserve the valuable aromas and ingredients of matcha, we ask you to close the matcha tightly and store it in a cool, dark place. Dosage: 0.5-2g Temperature: 80°C-90°C Cold infusion: 4 min

Matcha Premium has a very rounded flavor. Its slightly nutty balances bitterness and sweetness. It has an intense aroma and a strong, green color. It is particularly suitable for preparing a thin liquid. Our tip: Iced Matcha - the perfect summer refreshment! Preparing a classic hot matcha and serving it over ice is an exciting variation, creating a wonderful interplay of hot and cold. However, preparing it with cold water is also a real treat in hot temperatures, during exercise, or when hot water isn't available. The small shaker is particularly suitable for preparing it. Using the shaker, you can easily conjure up a thick, fine crema on the matcha. The tea plants from which we make matcha are traditionally 90% shaded. The plants develop a lot of chlorophyll, theanine, and caffeine, but slightly less bitter substances. After steaming and drying the tea leaves, the leaf tissue is separated from the leaf veins. The delicate, flake-like leaf tissue particles are called "tencha" and are then slowly ground into high-quality matcha on traditional granite stone mills. To best preserve the delicate ingredients, we at KEIKO grind the matcha fresh as needed on genuine Japanese granite stone mills directly at our Diepholz location. Did you know that traditional matcha, thanks to its elaborate production and gentle grinding, develops unique and delicate flavors that range from nutty and mild to aromatic and intense? To best preserve the valuable flavors and ingredients of matcha, we ask you to tightly seal the matcha and store it in a cool, dark place. Dosage: 0.5-2g Temperature: 80°C-90°C Cold infusion: 4 min