Tea sourcing trip Taiwan and China 2025. The Teashop is closed, next opening day: June 12th. 12% off on all our Taiwanese teas until the 24th. Use the code taiwanteatrip2025 (updated)

Select your location

For shopping locally in Hungary please visit our Hungarian HU site.

Cart

Your cart is empty

Check out these collections.

New

Matcha Green Wave 2024 No.339-3

finely ground powder of shade-grown green tea
緑波 – Green Wave
notes: rich green, harmonious

30g premium matcha
*the teaware is not included

The 2024 vintage is sold out.
2025 harvest is happening now in Japan, and fresh tea is expected in July.

Regular price EUR  42,14
Unit price
per 

finely ground powder of shade-grown green tea
緑波 – Green Wave
notes: rich green, harmonious

30g premium matcha
*the teaware is not included

The 2024 vintage is sold out.
2025 harvest is happening now in Japan, and fresh tea is expected in July.

# matcha

Matcha, the Green Wave is a premium matcha from the Yoshida Mei tea garden, specially selected for Zhao Zhou.

Matcha (抹茶), the powdered green tea, is the zenith of Japanese tea ceremony.
Similarly to Gyokuro, the tea plants are shaded for three weeks before the harvest so that the leaves stay small, fresh and juicy, and their taste sweeter and softer.

Like any other Japanese green teas, after plucking, the leaves are steamed and dried. Then, having carefully selected the leaves, they are milled into a soft, bright green powder. This powder-tea is prepared with a bamboo chasen (茶筅, tea whisk) in a chawan (茶碗, tea bowl). The result is an emerald-coloured liquid with rather intense greenish flavour and a sweet, lightsome, jade like foam – the bigger the foam the better the tea.

Quantity: 2 grams per 80ml
Water temperature: 80ºC. From fresh spring, mineral water or filtered water

More about the finely ground tea leaves and how to make it, please follow the link.

Matcha, the Green Wave is a premium matcha from the Yoshida Mei tea garden, specially selected for Zhao Zhou.

Matcha (抹茶), the powdered green tea, is the zenith of Japanese tea ceremony.
Similarly to Gyokuro, the tea plants are shaded for three weeks before the harvest so that the leaves stay small, fresh and juicy, and their taste sweeter and softer.

Like any other Japanese green teas, after plucking, the leaves are steamed and dried. Then, having carefully selected the leaves, they are milled into a soft, bright green powder. This powder-tea is prepared with a bamboo chasen (茶筅, tea whisk) in a chawan (茶碗, tea bowl). The result is an emerald-coloured liquid with rather intense greenish flavour and a sweet, lightsome, jade like foam – the bigger the foam the better the tea.

Quantity: 2 grams per 80ml
Water temperature: 80ºC. From fresh spring, mineral water or filtered water

More about the finely ground tea leaves and how to make it, please follow the link.