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Occurrence: Japan

According to 3rd century AD Japanese literature, green tea was initially used as an elixir to treat swelling, fever, and other symptoms. It is believed that green tea seeds were brought to China by a Japanese envoy during the Tang Dynasty and subsequently used by the nobility and Buddhist clergy as a medicinal tonic. In the 12th century, a Japanese Buddhist monk brought a new way of drinking this tea by pouring the ground tea powder into hot water and mixing it, as is done with Matcha today.

Matcha is a finely ground green powdered tea, which is prepared from the leaves of green tea.

Its uniqueness lies in the way of cultivation, production and drinking itself. When you drink Matcha, you do not only drink leached leaves but consume the powder from these leaves and thus get the maximum amount of active ingredients in them.


Energy and stamina
Immune system


Due to the high concentration of L-theanine amino acids it contains, matcha gives most users a fine energy boost of between 3 to 6 hours. It stimulates the immune system, stimulates metabolism and accelerates fat-burning.

It also has excellent fever cooling properties, and helps with intestinal problems and diarrhoea.
And because it tastes good too, it’s used to prepare a variety of healthy smoothies and desserts, often adding a touch of its specific glowing green colour.

Benefits of Matcha

  • energy booster
  • focused mind
  • strengthens the immune system
  • detox
  • strengthens cardiovascular function
  • supplies energy
  • reduces fever
  • stimulates metabolism
  • helps treat diarrhoea

Growing Matcha

The leaves from which Matcha is prepared are of the highest quality and grow mostly in the shade, giving their characteristic chroma and stimulating the production of chlorophyll and amino acids. When the plants fail to find enough light as they grow, they become thinner. These thin leaves are called tencha.

Matcha harvesting and use

Only the best, youngest and smallest tea leaves are hand-picked. The leaves are then briefly steamed to prevent oxidation and subsequently ground to a very fine powder by granite millstones.


Asia, Japan

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