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Fine matcha uses the best leaves. These are found in the tips of the green tea tree (Camellia Sinensis), otherwise known as the flush or new growth. Storage, the stone grind, and age can all effect the quality of your maccha. The stone grinding process is an artisan technique and a bad grind can ruin otherwise premium matcha. Humidity, time, and strong odours also have the potential to ruin your tea. The higher the grade, the: sweeter it is (more amino acids) smoother the texture more vibrant it is the "greener" the aroma (chlorophyll) fuller it feels in the mouth
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