Latcha Stories – guides, recipes and matcha facts, in plain English.
An open journal of the road to our first drop: choosing a supplier in Uji, testing samples, registering the trademark, domain drama, and the decision to wait for the first spring harvest 2027. Updated as we go.
Read more →The recipe for a perfect matcha latte at home: exact matcha, water and milk ratios, hot and iced versions, which milk froths best and why most cafés get matcha lattes wrong.
Read more →How to make matcha at home step by step: the right water temperature, dosage, whisking with a chasen, plus tricks that need no tools. And the most common mistakes that ruin the taste.
Read more →Matcha is an agricultural product: weather, terroir and vintage change the taste of every harvest – just like wine. Why industrial blends always taste the same, and why we don't hide harvest variation.
Read more →Matcha and espresso contain similar amounts of caffeine (~60–70 mg per serving). The difference is the energy curve: L-theanine in matcha smooths the rise and the landing – no jitters, no crash.
Read more →Matcha prices range from a few euros in the supermarket to 40+ € for 30 g of ceremonial grade. What makes up the price, why cheap matcha ends up expensive, and how to count cost per serving.
Read more →Matcha is finely ground, shade-grown green tea from Japan that you drink whole – not as an infusion. What ceremonial grade means, how matcha tastes and how to spot quality.
Read more →From 39 € per tin, pay nothing now. Payment request comes in early ’27, delivery in summer ’27, weeks after picking.
