Loose green tea from Japan and matcha differ fundamentally in processing, preparation and nutritional content. While loose green tea consists of steamed or roasted tea leaves that are then sold loose and brewed, matcha is finely ground tea leaves from shaded plants that are whipped with water. This allows the entire leaf to be consumed, resulting in a more intense flavor and higher nutritional content. Matcha has a creamy, umami-like depth, while loose green tea can vary in flavor and aroma, depending on the variety.

Senchais the most famous green tea in Japan and is characterized by its fresh, grassy taste. It contains many antioxidants and can increase energy, making it an ideal choice for the day.

Kukicha, also known as "twig tea", is made from the stems and leaves of the tea plant. Its slightly nutty taste and low caffeine content make it a perfect choice for the evening or as a milder tea between matcha rituals.

Hojichais made by roasting green tea leaves, giving it a smoky, earthy aroma. This tea has less caffeine and is great for relaxing moments or as an evening tea choice.

Genmaichacombines Sencha or Bancha with roasted rice, giving it a unique, sweet note. This blend is not only interesting in terms of taste, but also offers a calming effect that goes perfectly with Matcha.

Banchais a coarser green tea made from older leaves of the tea plant and has a mild, slightly bitter-sweet taste. It is a refreshing choice for everyday use and ideally complements the more intense flavors of matcha.

Cold Brew, the cold infusion method, gently brings out the aromas of green tea and ensures a refreshing, mild taste. This method of preparation preserves the nutrients and makes the tea particularly pleasant for warm days.

Mizudashi, a blend of Tencha and Matcha, offers a sophisticated way to combine the flavors of both teas. Slowly steeping in cold water develops a smooth, umami-rich flavor that goes perfectly with the intense notes of Matcha.