Matcha is a traditional Japanese tea made by finely grinding specially cultivated tea leaves into a fine powder. It is known for its vibrant colour, distinctive umami, and gentle bitterness.

While matcha is closely associated with the traditional tea ceremony, it is also enjoyed today in a wide variety of settings, from refined tea rooms to contemporary cafés and restaurants.

Visitors can experience matcha in an authentic tea room, learn about traditional tea culture, or enjoy a bowl of matcha paired with seasonal Japanese sweets.

Japan offers a remarkable variety of teas, including sencha, gyokuro, hojicha (roasted green tea), and genmaicha (green tea blended with roasted rice).

The flavour and aroma of Japanese tea can vary significantly depending on the variety, growing region, cultivation methods, and production techniques. Exploring these differences offers an opportunity to discover the diversity and craftsmanship behind Japanese tea.