Everything Matcha – Knowledge, Enjoyment & Preparation

Our matcha from the Rize region of Turkey is not only unique in taste – it also stands out for its valuable natural components, which have been confirmed by an independent laboratory. Here, you can discover what our matcha contains and what makes it so special.

Caffeine

Our matcha contains 2.9% naturally occurring caffeine, equivalent to approximately 60 mg per serving (2 g). The caffeine comes exclusively from green tea and is a natural component of high-quality matcha. Combined with other plant-based compounds, matcha differs significantly from coffee in both taste and character. One serving contains approximately the same amount of caffeine as an espresso.

L-Theanine

L-theanine is a naturally occurring amino acid found almost exclusively in tea plants. Because the entire tea leaf is consumed, matcha is a natural source of L-theanine. Our gentle processing methods help preserve these plant-based components in their original form – a hallmark of high-quality matcha.

EGCG (Epigallocatechin Gallate)

Antioxidants from green tea

Our matcha is characterised by a high concentration of naturally occurring catechins, including EGCG (epigallocatechin gallate), with an analysed content of 6.9%. EGCG is one of the most important naturally occurring plant compounds in green tea and has been valued for centuries as part of a balanced diet. Thanks to gentle processing, the colour, flavour and natural plant compounds are preserved in their original form.