Got questions?

Three things, mostly. We work directly with trusted farmers in Japan, mill in small lots throughout the year, and ship by air to Germany — so what arrives in your tin is as fresh as matcha can reasonably be in Europe. Our farms are JAS organic certified, and every harvest is third-party tested in Germany for purity. Beyond that, we care about the small things: how a tin opens, how a chasen feels, how the foam settles. The leaf does the heavy lifting; we try to honour it.

Yes. We only work with trusted farmers we know in Japan.

Yes. Our farms are JAS organic certified, and every harvest is third-party tested in Germany for heavy metals, pesticide, and fungicide residue. Results are available on request.

Matcha is finely powdered green tea, made from leaves that have been shade-grown for the final three to four weeks before harvest, then steamed, dried, de-stemmed, de-veined, and slowly stone-milled into a fine emerald powder. Unlike steeped teas, matcha is whisked directly into water and consumed in its entirety, so a single serving carries the full flavour, colour, and nutrition of the leaf. It has been at the heart of Japanese tea culture for more than 800 years.

Ceremonial grade generally refers to matcha made from the youngest spring leaves of the first harvest — prized for its natural sweetness and silken texture, and of a quality fine enough to be whisked with water alone, as tea masters do in traditional ceremonies. Culinary grade comes from later harvests and is crafted to hold its character against milk, sugar, and heat — ideal for baking, cooking, and confections. No official grading system exists in Japan, so the terms are guidance rather than law.

Not all matcha are created equal. The most prized comes from the first spring harvest, when flavour and amino acids are at their peak. Cultivar matters too: rarer varieties such as Okumidori are far less available than common ones like Yabukita, and the price reflects it. Terrain plays its part as well — the finest tea is often grown on mountainous slopes where machinery cannot reach, making the harvest entirely labour-intensive. These are some of the reasons fine matcha costs what it does.

Ichibancha (一番茶) translates to "first tea" — the very first leaves picked in spring, typically from late April through May. After resting all winter, the tea plant pours its stored nutrients into these new shoots, yielding leaves that are highest in amino acids (natural sweetness and umami) and lowest in the bitterness that develops with summer sun (catechin). Later flushes are perfectly good teas, but only ichibancha carries the sweetness and depth sought for fine matcha.

We mill in small lots throughout the year and usually ship within two weeks of milling, by air from Japan to Germany — for you, the freshest possible matcha.

Hojicha (焙じ茶) is a Japanese green tea roasted over high heat, which transforms its character entirely — the bright, grassy notes of green tea give way to warm, toasty flavours of caramel, chestnut, and woodsmoke. The roasting also burns off most of the caffeine, leaving a tea that's gentle enough for the evening. It can be steeped as loose leaf or, in our powdered form, whisked like matcha into a creamy, comforting latte.

Genmaicha (玄米茶) is green tea blended with roasted, popped brown rice — a humble combination born from frugal kitchens that became a beloved everyday tea across Japan. The rice lends a nutty, savoury warmth that softens the tea's edge, making genmaicha approachable, comforting, and remarkably food-friendly. Like hojicha, it can be enjoyed as loose leaf or whisked from powder.

Both are gentler than matcha. Hojicha contains very little caffeine — the high-heat roasting burns most of it away — making it a lovely choice for afternoons, evenings, or anyone sensitive to caffeine. Genmaicha sits in between: the green tea contributes some caffeine, but it's diluted by the roasted rice, so a cup carries roughly half the caffeine of a standard green tea.

Sift around 2 g into a bowl, add about 60 ml of water at 80–85°C / 175–185°F, and whisk briskly with a chasen until smooth. Top with steamed milk for a latte, or with additional water for a clean cup. Both teas are forgiving and reward a little play with strength and timing — feel free to adjust the powder to your taste.

If you're drawn to warm, roasted, almost dessert-like flavours — think caramel, chestnut, the smell of a wood-fired oven — start with hojicha. If you prefer something savoury and grounding, with the nutty comfort of toasted rice, genmaicha is your tea. Both are wonderful with or without milk, and both are forgiving for everyday brewing. If you can't choose, our Tea set lets you try them side by side.

A standard 2 g serving contains roughly 70–80 mg of caffeine, comparable to a small cup of coffee. Matcha is accompanied by L-theanine, which slows the release of caffeine, so it provides a calmer, more sustained focus without the crash.

Yes — for most adults, matcha is well-suited to daily life. A typical serving of 2 grams contains roughly 70–80 mg of caffeine, so one or two bowls a day rest comfortably within most adult caffeine guidelines. Beyond that, sensitivities vary; if you are pregnant, nursing, taking medication, or new to caffeine, we suggest a word with your doctor.

In moderation, yes — the main consideration is caffeine. Medical guidance generally recommends pregnant or nursing women keep caffeine under 200 mg per day, roughly two small bowls of matcha. As always, please consult your doctor or midwife about what's right for you.

Matcha contains caffeine paired with L-theanine, an amino acid widely associated with calmer, more sustained focus than coffee alone tends to offer. Its catechins, chiefly EGCG, have been studied for modest effects on metabolism and fat oxidation, though matcha is best thought of as a yummy and peaceful companion to a balanced life rather than a remedy on its own.

Yes, yes, and yes. Pure matcha is simply finely milled tea leaves, which are naturally gluten-free, vegan, and effectively carbohydrate-free, with negligible calories per serving.

Matcha is among the most antioxidant-dense foods in nature. A two-gram serving delivers roughly 80–100 mg of EGCG (epigallocatechin gallate) — the most-studied catechin in green tea — along with related polyphenols like EGC, ECG, and EC. Because the whole leaf is consumed rather than steeped and discarded, matcha provides up to 137 times more EGCG than standard brewed green tea.

Sift around 2–3 g (roughly a teaspoon) into a bowl. Add around 40 ml of water at 75°C / 170°F and whisk briskly in a W motion with a chasen until a fine, even foam rises to the surface. For usucha, top with additional water; for a latte, add steamed milk of your choosing; for an iced latte, pour milk into a glass with ice cubes and top off with the matcha shot.

A small electric milk frother is a fine substitute and produces a comparable foam. A jar with a tight lid, shaken vigorously, will also serve in a pinch. We do not recommend a standard kitchen whisk — the tines are too few and too coarse to break the powder evenly.

Usually 70–80°C / 160–175°F is best. Never use boiling water, as it will scald the leaf, making the matcha bitter and stripping its natural sweetness and umami.

We recommend between 2–2.5 grams (level teaspoon to heaping teaspoon), but you should adjust to your taste.

Clumping is usually resolved by sifting before whisking — a small step that makes a big difference. If that doesn't solve it, the cause is likely condensation. Matcha is finely milled and highly hygroscopic, which means it pulls moisture from the air on contact. When a cold tin is opened straight from the fridge, condensation forms and those tiny droplets create clumps. The moisture also hastens oxidation, dulling colour and aroma. Always let your tin return to room temperature before opening — twenty to thirty minutes on the counter is usually enough.

Bitterness most often comes from water that is too hot — please keep it well below boiling.

Unopened and properly stored, our matcha holds its character for 24 months from the mill date. Once opened, store properly and enjoy it at its fullest for 4–6 weeks.

Keep your tin sealed, away from light, heat, moisture, and strong aromas. Once opened, we recommend refrigeration in an airtight container and use within 4–6 weeks for the brightest flavour. Always let the tin return to room temperature before opening, so condensation does not clump the powder. If you'll finish a tin within a few weeks, a cool, dark cupboard is fine too.

A refill is the same matcha or tea you'd find in our tins, simply packaged in a lighter, more sustainable pouch — designed to be poured straight into the tin you already have. Less packaging, a little less cost, and the same quality powder inside.

No — any airtight, light-proof container will do. Many of our customers reuse their first Matchasome tin and keep it topped up from refill pouches; others have their own favourite tin or small jar. What matters is that your daily container seals well and keeps light out, since matcha is sensitive to both air and brightness.

Let your tin return to room temperature if it's been in the fridge — twenty to thirty minutes on the counter is usually enough, so condensation doesn't clump the powder. Open the pouch, pour the contents gently into the empty, dry tin, seal it well, and store as usual. If a little powder dusts the rim, a soft brush or dry cloth puts it right.

Keep the unopened pouch sealed, away from light, heat, moisture, and strong aromas — a cool, dark cupboard is ideal. Unopened and properly stored, our matcha holds its character for 24 months from the mill date. Once you've transferred it to your tin and opened it, store the tin in the fridge in its airtight form and enjoy within 4–6 weeks for the brightest flavour.

The essentials are simple: something to whisk with, something to whisk in, and a way to measure. A traditional setup includes a chasen (bamboo whisk), a chashaku (bamboo scoop), a sieve, and a bowl wide enough to whisk in comfortably. If you're starting out, our starter sets gather everything you need in one place, so there's no guesswork. A whisk holder is a lovely later addition — not essential, but it keeps your chasen in shape for longer.

Both of our chasen are made from 100% bamboo and shaped for matcha — the difference is form. Our Classic Whisk has 100 prongs and a traditional shape, made for whisking matcha in a bowl at home: wide enough to draw plenty of air through the powder, fine enough for a smooth, even foam. Our Travel Whisk is longer and slimmer, with a narrower head designed to reach into deeper bowls, tall glasses, and travel cups — ideal for matcha on the go, or for whisking directly into the vessel you'll drink from.

Before the first use, soak the prongs in warm water for a minute or two — this softens the bamboo and helps the tines unfurl. After each use, rinse gently under cool water (no soap, no scrubbing), give it a light shake, and rest it on a whisk holder to dry with the prongs facing up. Treated kindly, a chasen will see you through several months of daily whisking; eventually the tines will tire and it's time for a fresh one — that's normal, not a sign of poor care.

They serve different purposes. A matcha bowl (chawan) is a preparation tool — wide and low, giving the chasen room to move and producing the finest foam. You whisk in the bowl, then either drink from it traditionally or pour from it. Our glasses, on the other hand, are made for drinking — particularly lovely for iced matcha lattes, where you want to see the layers settle. If you're starting out, a bowl is the essential piece; a glass is a beautiful addition once you're brewing regularly and want a dedicated vessel for cold preparations.

Strictly speaking, no — but it makes a noticeable difference. Matcha is finely milled and slightly hygroscopic, so it tends to form small clumps as it sits. Sifting before whisking breaks those up and gives you a smoother, more even foam without much extra effort. Our sieve-and-saucer set is designed for exactly this, with a fine mesh sized to matcha and a saucer that catches any stray powder. A small step that makes a big difference.

The exact contents are listed on each set's page, along with photos of everything that arrives in the box. If you'd like more detail on any of the individual items, you'll find dedicated pages for each in our accessories and matcha collections.

Each set gathers a different combination, depending on what you're after. Our Essential sets bring together everything you need to start brewing at home — matcha or hojicha, a chasen, a chashaku, and a bowl. Our Tasting sets pair several teas side by side for exploring the range. Our Travel sets are made for matcha on the go, and our collaboration sets — designed with friends like Viola Beuscher and Ucon Acrobatics — bring something a little more particular.

If you're new to matcha or hojicha and want everything in one place, an Essential set is the gentlest entry. If you already have your tools and want to explore, a Tasting set lets you sample several teas side by side. If you're often away from home, the Travel set is built for whisking anywhere. Stuck choosing? Write to us; we're always happy to help.

They make wonderful gifts. Each set arrives in considered packaging that feels complete on its own, so there's no need for extra wrapping — just hand it over. For matcha lovers and curious beginners alike, a set is a generous, thoughtful thing to receive.

Yes — choosing a set typically costs less than buying the same items individually, our small thank-you for letting us curate the pairing. The exact saving is shown on each set's page so you can see at a glance what you're putting aside.

Some sets, like our Tasting Gift Box, let you choose which teas go inside — you'll see the options on the product page. Otherwise, our sets are fixed pairings, chosen to work well together. If you have something specific in mind, please write to us. We'll do our best to put something together that fits.

A lovely place to begin is one of our starter sets, which pairs a tin of matcha with the essentials for preparing it well. If you'd rather build your own, a tin of Pure Matcha alongside a chasen and bowl will see you through your first weeks beautifully. Should you have questions along the way, we're never far — just write to us.

We ship across all 27 EU nations, plus the UK, Switzerland, and Norway, with DHL. Orders typically leave us within 48 business hours of receipt, and arrive shortly after. Duties and local taxes, where applicable, are the responsibility of the recipient.

Shipping within Germany is free for orders over €50. For shipping to other European countries, it's free for orders over €85.

You can securely pay using American Express, Apple Pay, Google Pay, Klarna, Maestro, Mastercard, PayPal, Shop Pay, Union Pay, and Visa.

Once your order has shipped, you'll receive a confirmation email with a tracking link, allowing you to follow your package's journey.

Changes or cancellations are only possible before your order has been shipped. Please contact our support as soon as possible using the contact form on the website.

If your matcha arrives damaged or defective, we'll replace or refund it in full — this is your right under § 437 BGB. For unopened tins, the 14-day Widerrufsrecht applies. Should an opened tin simply not suit your taste, the law doesn't require us to take it back, but as a matter of Kulanz, please write to us within 14 days of delivery. We'll do our best to make it right with a partial refund, credit, or a replacement on your next order — and we always welcome the feedback.

Returns are accepted in accordance with legal regulations. Matcha powder and tea is non-returnable for hygiene reasons, but accessories can be returned if unused. For full details, refer to our Refund Policy.

Customers are responsible for return shipping costs, unless the product is damaged or incorrect. Refunds are processed once returned items are received and inspected.

Yes — across our matcha, tea, and refill range. You receive your favourites on a rhythm that suits you, with a little something off each delivery, and you can pause, skip, or adjust at any time. See our subscriptions page for the details.

Yes. Our refills are available on subscription, as are all our matcha and tea products — so you can build the rhythm that suits you. Choose monthly or every two months, save a little on each delivery, and pause, skip, or adjust at any time. Many of our regulars start with a tin and stay topped up through refill deliveries.

The minimum contract term is three deliveries. You can cancel your subscription at any time after this through your subscription account.

You can save up to 15% with a subscription.

You can edit or cancel your subscription in your subscription account. To log in, click here. Please log in with the email address you used to create the subscription.