Moya Matcha Traditional is characterised by its particularly green colour and strong aromas (lots of umami!). It is particularly suitable for traditional preparation.
Moya Matcha is grown in the renowned Uji region of Kyoto, which has been known for its high-quality green tea plants for over 800 years.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Dimensions: 110 x 205 mm
Content: 50 g
Ingredients: 100 % organic matcha green tea from the 1st and 2nd harvest
Moya Matcha Traditional is characterised by its particularly green colour and strong aromas (lots of umami!). It is particularly suitable for traditional preparation.
Moya Matcha is grown in the renowned Uji region of Kyoto, which has been known for its high-quality green tea plants for over 800 years.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Dimensions: 110 x 205 mm
Content: 50 g
Ingredients: 100 % organic matcha green tea from the 1st and 2nd harvest
Moya Matcha is grown in the renowned Uji region of Kyoto, which has been known for its high-quality green tea plants for over 800 years.
DID YOU KNOW? ...
Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.