LÁN Matcha – 30 g in a tin

Character:Nutty and roasted with delicate tea notes, a velvety texture and particularly creamy, balanced bitterness.

Terroir:Jiangsu, China

Harvest:First harvest (Ichibancha), April 2026

Cultivar:Single cultivar (Zhongcha)

Grinding:Ultrafine grinding, 1200 mesh

Shading:Full shading for more than 21 days

Lab tests:Comprehensive pesticide screening (conducted by Eurofins), heavy metals and analysis data (moisture: 3.6%, theanine: 1.5%, caffeine: 3.6%)

Quality:Ceremonial Grade

LÁN is rooted in Jiangsu's millennia-old tea culture, bringing together traditional craftsmanship and modern precision, from shading to fine grinding to 10 µm. The fine grinding creates a particularly creamy texture and a silky mouthfeel.

1. Dosage:Put 3 g of quality matcha powder into a bowl (the matcha-to-water ratio is 1:20).
2. Preparation:Add 60 ml of water.(Note: adjust the strength to suit your taste.)
   
3. Whisking (M-shaped movement):Use the Chasen (bamboo whisk) to whisk the matcha briskly in anM-shaped movement– begin with 30 seconds of fast whisking to create a rich, full foam.
4. Refining:Then slow down for about 1 minute to gently refine the foam and smooth out the air bubbles until the texture is silky and fine.
5. Enjoy:
   As an iced latte:Put 120 ml of cold milk and a few ice cubes into a glass. Gently pour the freshly whisked matcha foam over them.As a warm drink:Warm 150 ml of your preferred milk, pour it into a cup and top with the creamy matcha foam.

Matcha is extremely sensitive to heat, air and UV radiation. To best preserve its vibrant colour and full aroma, we recommend keeping matcha in the refrigerator at all times, whether it has already been opened or is still unopened.

• After opening: Use within 3 months .
  
• Unopened: Keeps for at least 1 year .