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Matcha produced by Matcha lab
Matcha Lab Product Range
Matcha Lab offers a carefully curated selection of matcha products designed for different uses and preferences. Their current product lineup includes Matcha classique – 40g priced at €18.90 EUR, which appears to be their ceremonial-grade offering, and Matcha culinaire – 100g at €15.90 EUR, specifically designed for culinary applications.
Understanding Matcha Grades
The distinction between ceremonial and culinary grades reflects the traditional Japanese approach to matcha production. Ceremonial grade matcha comes from the youngest, most tender leaves of the ichibancha (first flush) harvest, offering a symphony of vegetal sweetness with rich umami notes and minimal bitterness. This grade is meant for traditional tea ceremonies and pure enjoyment, where the delicate flavor profile can be fully appreciated.
Culinary grade matcha, sourced from later harvests like nibancha and sanbancha, presents a bolder and more assertive flavor profile. Its robust character and slight astringency make it ideal for lattes, smoothies, baking, and various culinary creations where the matcha needs to maintain its presence alongside other ingredients.
Traditional Production Methods
Quality matcha production follows centuries-old techniques that preserve the tea’s essential characteristics. The process begins with shade-grown cultivation, developed in 16th-century Japan, where tea farmers cover plants for several weeks before harvest. This technique boosts chlorophyll and L-theanine levels, creating matcha’s distinctive vibrant green color and calming properties.
After harvesting, leaves undergo careful steaming to halt oxidation, preserving their fresh essence. The final transformation occurs through traditional granite stone mills, which grind the dried leaves at slow, deliberate speeds. This method prevents heat buildup that could damage the delicate flavors, resulting in the ultra-fine powder that distinguishes authentic matcha from mass-produced alternatives.
For more detailed information about matcha production techniques, visit Sencha Naturals’ comprehensive guide.
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History of Matcha lab
Matcha Lab was founded to bring genuine Japanese matcha tradition to Europe, focusing on sourcing high-grade teas from the Kakegawa region. Emphasizing both ceremonial and culinary matcha, Matcha Lab ensures every product reflects centuries of Japanese mastery.
From Field to Cup
In Japan, tea plants for matcha are shade-grown for weeks prior to harvest to boost chlorophyll and amino acids, giving the tea its vibrant green color and rich umami flavor. After harvesting the top leaves, they are quickly steamed, dried, and deveined, producing tencha ready for stone-grinding. Traditional granite mills slowly grind the leaves into fine powder, preserving subtle flavors and nutrients.
European Craftsmanship
Once the matcha arrives in Europe, Matcha Lab partners with skilled artisans to package and blend teas, offering accessories like bamboo chasen whisks and chashaku scoops. This attention to detail ensures customers experience authentic tea ceremonies at home.
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