Moya Traditional Matcha is a high-quality Japanese powdered green tea. It is made from young leaves of the first and second harvest, grown in the shade of special bamboo covers. Growing it this way makes the plant produce more chlorophyll and L-theanine, and gives the leaves an intense green colour and a rich flavour.

After harvest the leaves are carefully dried and ground between stone mills, producing a silky powder of exceptional quality. Moya Traditional Matcha has a harmonious, gently sweet flavour with a subtle hint of bitterness.

The tea comes from the Uji region in Kyoto Prefecture, widely regarded as the birthplace of Japan’s finest teas.

To prepare it you need a matchawan (tea bowl), a chasen (bamboo whisk) and a chashaku (bamboo scoop).

Add 2 scoops of matcha (about 1.5 g) to the bowl.
Pour in 100 ml of hot water at about 80°C.
Whisk vigorously with the chasen in an M-shaped motion until a thick green foam forms (about 30 seconds).
Then top up with more water, depending on how strong you want the tea.