Our Matcha powder comes directly from the tea-growing region of Uji near Kyoto. It is considered one of the best growing areas in Japan, as the combination of soil and atmosphere in this area are perfect for the shade-grown tea leaves.

Our Matcha tastes smooth, sweet and has a characteristic slightly bitter taste. Inferior matcha, on the other hand, has a strong unpleasant bitter taste and lacks the complex umami note.

This natural sweetness is the result of the complexity of amino acids in the tea. Even a lot of children enjoy our Matcha Mango or Matcha Guava!

Way back in the 16th century, tea master Sen-no-Rikyutermined rules how to prepare matcha. These rules have not changed much since then We at MARU would like to continue this tradition and therefore prepare your Matcha for you in a small tea ceremony and with the authentic techniques and utensils.

Our matcha has a bright green jade colour, while cheaper matcha powder can have a dull, greyish hue.

The greener the matcha, the more chlorophyll and antioxidants are present in the powder. Chlorophyll has antibacterial and anti-fungal properties, while antioxidants help protect our cells from damage caused by radiation and pollution.

Our matcha powder is extremely fine and silky, similar to the texture of baby powder.

A fine texture is an indicator that the stems have been completely removed from the tea leaf. This makes the powder very soluble in water and doesn't form lumps.