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Tips for whipping up matcha: The traditional way to prepare matcha comes from the Japanese Tea Ceremony. It involves using a matcha bowl, a bamboo whisk- chasen and a bamboo spoon- chashaku. Place 2 chashaku spoons of matcha (1,5g) in a matcha...

Traditionally, thin tea or “usucha” is prepared with 1 chashaku of matcha (one teaspoon) and approximately 75-100ml of hot water. This proportion is perfect for creating ideal frothy texture on the surface of matcha. Koicha, or thick tea, is...

This unique composition of matcha green tea powder and leaf tea genmaicha is not as much energizing as a regular matcha but still more stimulating than regular green tea with rice – it has its place between those two delicious teas. Thanks to...

Photosynthesis that reduces theanine and increases tannins does not occur in stems and that is why kukicha contains high levels of this relaxing compound and low levels of caffeine. Kukicha is considered a macrobiotic tea because of its alkalizing...

Matcha whisk holder helps the bamboo whisk chasen dry faster and maintain its shape and durability. Bamboo whisk sold separately. MATERIAL: ceramic SIZE: 7cm (height) x 6cm (diameter) COLOUR: onyx black Dishwasher safe.

Matchawan Yuro is a handcrafted matcha bowl from fireclay with glaze finishing. It is shaped according to centuries’ old Japanese tradition from Kyoto adapted by a small ceramic studio in Cracow in collaboration with Moya Matcha. Each piece of...

Sencha is recommended as a morning drink, since its early-picked leaves have an extremely high level of stimulating caffeine and sencha is known to speed up metabolism. Just like other Japanese green teas, it is not only a rich source of catechins...

Moya Yuzu Tea is a blend of carefully selected green tea leaves and delicious dried yuzu peel. In addition to its flavor, aroma, and appealing appearance, the yuzu fruit is renowned for its antioxidant properties, much like other citrus fruits....

Moya Matcha Daily is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have ideal...

Confectioners and chefs around the world value matcha for its flavorful qualities that add finesse to dishes. In turn, its intense green color enhances elegant cakes, adds freshness to traditional cakes and works well even in dry sauces such as...

Moya Matcha Premium is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have ideal...

Moya Matcha Traditional is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have...

Moya Matcha Traditional is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have...

In Japan, bancha is considered to be an everyday tea and is often served with meals. It can be drunk all day long because it contains 70% less caffeine than gyokuro. Due to the extended photosynthetic cycle, bancha is characterized by a higher...

Black tea wakocha is ideally suited as a companion for meals and desserts, the sweetness of which is subtly broken with the tea’s bitter undertones. Just as any other black tea, wakocha, once harvested, undergoes the process of drying and...

Genmaicha tea contains medium levels of caffeine. It helps the digestive system, so it is traditionally served with meals. During long periods of fasting, Buddhist monks often support themselves with just genmaicha. Like other Japanese green teas,...

Due to its unique production process, hojicha is a tea that has exceptionally low caffeine content as it is reduced during the roasting process. Pregnant women, children and elderly in Japan often drink hojicha and it’s a common evening tea....

Moya Matcha Daily is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have ideal...

Moya Matcha Premium is grown in the Uji region of Kyoto Prefecture, known for the cultivation of highest quality green tea for over 800 years. The Uji region is famous for its fertile soils and clean water. The green tea plants there have ideal...