No. There are no officially standardized or legally protected matcha grades worldwide. Terms like Ceremonial Grade, Premium, or 6A are industry-standard quality designations, not official classifications.

6A is our internal quality definition for matcha of the highest processing and raw material grade. It does not describe an official grade, but stands for selection, processing and sensory properties of the highest level.

Very fine texture, bright green color, creamy mouthfeel, pronounced umami and no bitterness!

The matcha comes from controlled cultivation. The tea plants are shaded before harvesting, which increases the chlorophyll and amino acid content. This ensures color, sweetness, and depth of flavor.

We exclusively serve 6A Matcha in various recipes: Classic Matcha, Double Coconut, Raspberry Guava, Ube Cloud, Melon Matcha, French White Peach, and Sparkling Yuzu. The base is always the same high-quality 6A Matcha – the difference lies in the texture, fruitiness, sweetness, and freshness profile.

Only young, top tea leaves from the first harvest. Stems and leaf veins are removed before the leaf material is ground.

Slowly and gently ground into a fine powder. This prevents heat build-up and preserves aroma, color, and nutrients.

We use cow's milk as standard. Alternatively, we offer lactose-free milk (no extra charge), oat milk (€0.50 extra), and coconut milk (€0.50 extra). All matchas can also be served without milk upon request.

Bitterness results from older leaves, poor shading, or excessively coarse grinding. These factors are eliminated in 6A quality.

Because transparency is more important than marketing jargon. We deliberately state what a term can achieve – and what it cannot.

It's really simple – lower yields, elaborate shading, selective leaf selection, slow milling, and a controlled supply chain. Quality here isn't a marketing gimmick, but a reality of production.

Cultivation is controlled. Organic certifications are possible, but not every top-quality product necessarily carries an EU seal, as small producers often deliberately operate outside of mass certification processes.