Ceremonial Matcha – Matcha7
A deep, vibrant green that transforms into a fine, velvety foam within seconds when whisked with a bamboo whisk. The aroma is fresh and grassy, with a subtle sweetness beneath. The first sip is smooth, full of umami, and without any harsh edges – a drink to be savored slowly, not rushed.
This matcha comes from Uji, the region south of Kyoto, which has been considered the home of Japanese matcha for centuries. Only the youngest leaves of the first harvest are used, hand-picked and then finely ground until a silky powder is produced that dissolves effortlessly in water. On the palate, it reveals exactly what makes good matcha: a round, velvety body, a light natural sweetness, and a lingering grassy freshness – with no intrusive bitterness.
The reason matcha has such little bitterness has a lot to do with temperature. Boiling water extracts the harsh tannins too quickly and too strongly. At around 75 to 77 degrees, however, the aromatic window opens for umami and sweetness, while bitterness remains in the background. Taste and smell are inextricably linked: a large part of what we perceive as aroma is only created retronasally when volatile compounds rise to the olfactory mucosa during swallowing. This is why a well-prepared matcha tastes so complex.
The calm alertness that accompanies matcha is also noticeable. Caffeine and the amino acid L-theanine work together here – a combination that many describe as steady, focused energy without the jitters of strong coffee. Whether this is the reason for you or simply the taste, it doesn't matter. With matcha, there is no right or wrong; it just has to taste good to you. And because water, your daily form, and mood are constantly changing, each bowl tastes a little different. This is not a limitation; it is the beauty of it.
At a glance
| Origin |
Uji, Japan |
| Quality |
Ceremonial grade |
| Harvest |
First harvest, hand-picked |
| Ingredients |
100% matcha powder, no additives |
| Properties |
Vegan, gluten-free, lactose-free |
| Caffeine |
approx. 32 mg per gram |
| L-Theanine |
approx. 30 mg per gram |
| Pack size |
60 g, available as 1, 2 or 3 tins |
| Water temperature |
75–77 °C |
How to prepare it
Place about one to two grams of matcha into a bowl, i.e., one to two level bamboo scoops. With a little water at 75 to 77 degrees, first stir the powder into a smooth paste to avoid lumps, then fill up to about 70 milliliters. With the bamboo whisk, whisk the matcha with brisk movements until a fine foam forms on the surface. For a matcha latte, simply add the whisked matcha to warm, frothed milk. Both are correct – take what you fancy.
Nutritional values
| Nutrient |
Per 60 g |
Per serving (1 g) |
| Energy |
194.4 kcal |
3.24 kcal |
| Fat |
3.18 g |
0.05 g |
| of which saturated fatty acids |
0.41 g |
0.01 g |
| Carbohydrates |
23.7 g |
0.40 g |
| of which sugar |
0.60 g |
0.01 g |
| Dietary fiber |
23.10 g |
0.39 g |
| Protein |
17.76 g |
0.30 g |
| Salt |
0 g |
0 g |
| Caffeine |
1920 mg |
32 mg |
| L-Theanine |
1800 mg |
30 mg |
Ingredients: 100% ceremonial grade matcha powder. No added sugar. Vegan, gluten-free and lactose-free.
Who this matcha is for
For everyone who wants to create a moment of calm in their day, whether as a morning ritual, a break in between, or a conscious alternative to coffee. Whisked pure, it reveals its full depth; as a latte, it becomes softer and rounder. Those who already love matcha will find a pure, traditional quality here, and those who are just discovering it will find an accessible, less bitter matcha. Our assessment is just one of many – ultimately, your taste decides.
The right tools
A good matcha unfolds most beautifully with the right accessories. You can find bamboo whisks, bowls, and complete sets, from affordable sets to elaborate ceramics, in our Tea Accessories Collection. To ensure the water reliably reaches the correct temperature, it's worth taking a look at the kettles in our Varia Collection, from the Varia AURA Standard to the AURA FLUX with precise temperature control. And for creamy Matcha Lattes, a milk frother from our Subminimal Collection will help.
Frequently Asked Questions
What water temperature does matcha need?
Around 75 to 77 degrees Celsius. Boiling water extracts the harsh tannins too strongly and makes the matcha bitter. Slightly cooler water, on the other hand, highlights umami and sweetness.
How much matcha do I use per bowl?
About one to two grams, meaning one to two level bamboo scoops, for about 70 milliliters of water. More powder results in a stronger matcha, less in a finer one. Experiment to find your preferred taste.
Does ceremonial matcha taste bitter?
Good ceremonial matcha is primarily characterized by umami and a slight sweetness, not bitterness. If it does taste bitter, it is usually due to water that is too hot or too much powder.
Is this matcha also suitable for lattes?
Yes. Whisk the matcha smoothly with a little water and pour it into warm, frothed milk. The ceremonial quality remains aromatic and well-rounded even in milk.
How do I store matcha?
Cool, dark, and tightly sealed, away from air and moisture. After opening, matcha tastes best if consumed within a few weeks, as the fine powder loses freshness over time.
Can I see the matcha in person before buying?
Yes, you are always welcome in our showrooms in Bern and Zurich. Delivery within 2 to 4 working days to all of Switzerland and Liechtenstein. For questions, you can reach us during business hours or by email at office@coffeecoachingclub.ch.
As a coffee roastery, we think in terms of rituals, and for many in our community, morning matcha is just as essential as afternoon espresso. If you also reach for beans on such days, our dense, full-bodied roasts like Cozy Chocolate or Nutty Delight fit well into the day. This is our recommendation, one of many.
