Matcha, a finely ground green tea powder, began in ancient China and flourished in Japan, where monks used it for meditation and samurai embraced it as a ritual. From sacred ceremonies to global wellness, matcha’s journey reflects a rich tradition and timeless appeal.
High-quality matcha is made from shade-grown tea leaves (Tencha), which boosts chlorophyll levels and L-theanine content, enhancing its vibrant green color and umami flavor.
Only the youngest, most tender leaves at the top of the tea plant are selected, ensuring smooth texture and rich taste without bitterness.
Premium matcha is ground using granite stone mills, a slow and delicate process that takes over an hour to produce just 30 grams, preserving flavor, nutrients, and aroma.
Ceremonial-grade matcha, like the one used at itteki Café, is the highest quality and traditionally used in Japanese tea ceremonies. It has a naturally sweet, smooth, and umami-rich flavor, unlike lower grades, which can taste bitter.
High-quality matcha is made from shade-grown tea leaves
(Tencha), which boosts chlorophyll levels and L-theanine content,
enhancing its vibrant green color and umami flavor.
Only the youngest, most tender leaves at the top of the tea plant are selected,
ensuring smooth texture and rich taste without bitterness.
Premium matcha is ground using granite stone mills,
a slow and delicate process that takes
over an hour to produce just 30 grams, preserving flavor, nutrients, and aroma.
Ceremonial-grade matcha, like the one used at itteki Café,
is the highest quality and traditionally used in Japanese tea ceremonies.
It has a naturally sweet, smooth, and umami-rich flavor,
unlike lower grades, which can taste bitter.
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