Our matcha comes from Uji near Kyoto and is always freshly prepared by hand using traditional tools. It’s a vibrant green, has a smooth flavor, and is full of umami. Enjoy it plain with water, creamy with milk, fruity with mango, or in creative variations as a seasonal special.

A MOMENT OF CALM

Matcha was brought to Japan from China in the 12th century by Buddhist monks. They drank it to stay alert and focused, even during long meditation sessions.

Over time, this evolved into chanoyu, the Japanese tea ceremony. Every step is performed with care: measuring out the powder, pouring in the water, and whisking the matcha with a bamboo whisk.

This mindset also shapes the way we approach matcha. In a daily life that rarely stands still, preparing it becomes a brief respite—a moment to observe, take a deep breath, and savor.

  • Usucha 薄茶

    Traditionally prepared with water. Pure, smooth, and full of umami.

  • Goku-Usucha 極薄茶

    A lighter, refreshing way to prepare our matcha, perfectly balanced with water.

  • Matcha Latte 抹茶ラテ

    Hand-whisked matcha with milk of your choice. Creamy, smooth, and well-balanced.

  • Matcha Mango

    The subtle bitterness of matcha meets the fruity sweetness of mango. Refreshing and a long-standing MARU classic.

  • Seasonal Matcha

    Our ever-changing matcha creations, inspired by the flavors of each season.

Available at MARU Roland and Zurich Main Station

MARU Locations

UJI, KYOTO

Our ceremonial-grade matcha comes from Uji, near Kyoto. The region has a centuries-old tea-growing tradition and is one of Japan's most important tea-growing areas.

The rolling countryside, the cool morning mist, and the temperate climate provide ideal conditions for tea cultivation. Equally important is the expertise of the local people: their knowledge of the plants, the fields, and the unique characteristics of each harvest has been passed down through generations.

  • Grown in the shade

    Undercover Cultivation · Ōishita Saibai

    Before harvest, the tea plants are protected from direct sunlight. Thanks to this traditional cultivation method, the leaves develop their bright green color, natural sweetness, and distinct umami flavor.

  • Carefully coordinated

    First Flush · Second Flush

    Every year, experienced tea experts taste the new harvest and carefully balance the Ichibancha from the first harvest with the Nibancha from the second harvest. The result is a well-balanced matcha whose flavor harmonizes perfectly both on its own and with milk.

  • Traditionally stone-ground

    Stone-ground · Ishiusu-biki

    The tea leaves are slowly ground between granite stones into an exceptionally fine powder. This is what gives matcha its smooth texture and pleasantly soft mouthfeel.

The result: a bright green powder with a fresh, naturally sweet aroma, a delicately balanced bitterness, a distinct umami flavor, and a long-lasting, smooth finish.

carefully prepared

At MARU, we carefully prepare each serving of matcha by hand using traditional utensils. We use a bamboo whisk, called a chasen (茶筅), and a tea bowl, called a chawan (茶碗).

Whisking gives matcha its smooth texture and fine foam.

In a daily life that rarely stands still, this little ritual is our invitation to pause for a moment. Take a deep breath, watch as it’s prepared, and enjoy a moment that belongs entirely to you.

Matcha Workshop with Cake

Learn where matcha comes from, how to recognize good quality, and how to prepare it traditionally with a chasen and a chawan. Afterward, enjoy your matcha with a slice of homemade cake.

More Info & Dates

MARU Matcha for Home Use

The matcha we use in our drinks is also available in 30-gram packages. This way, you can enjoy your own matcha ritual at home.

Our matcha comes from Uji, is traditionally stone-ground, and is suitable for both preparing with water and making matcha lattes.

Can be purchased on-site at both MARU locations.

30 g | 24.50 CHF

FAQs

  • Matcha is finely ground Japanese green tea. Unlike brewed tea, the powder is mixed directly with water. This means that the entire ground tea leaf is consumed.

  • "Ceremonial Grade" is typically used to describe matcha that is fine and well-balanced enough to be enjoyed on its own with water. However, the term is not a legally protected quality classification. For us, therefore, origin, cultivation, processing, freshness, and—above all—flavor are what matter most.

  • Good matcha has a slightly astringent, fresh taste and a natural sweetness with a subtle umami note. High-quality matcha has a smooth, well-rounded flavor—not bitter.

  • Yes, at MARU you can enjoy all of our matcha drinks on-site, take them with you as takeout, or buy matcha powder to enjoy at home.

  • At MARU in Zurich, we serve a wide selection of matcha drinks—from matcha lattes and matcha mango to seasonal specials like the Sakura Cherry Matcha Latte.

  • If you're trying matcha for the first time, we recommend a matcha latte. The milk makes the flavor especially smooth and approachable. If you'd like to experience matcha on its own, our light Goku-Usucha is a great place to start.

  • Many of our matcha drinks can be ordered unsweetened or with less sweetener. Feel free to ask our team about the available options.

  • Yes, our matcha lattes are also available with plant-based milk alternatives. You can choose between soy, coconut, oat, or almond milk.