Lowinsky's Shop

All Products

Origin

Direct from Japan

Imported direct from a small group of farms in Miyazaki, Yame, and Shizuoka — one harvest at a time.

Logistics

Ships from Hamburg

Vacuum-sealed in our Eppendorf studio and dispatched every Wednesday — order by 11 a.m. for same-day shipping.

Freshness

Stone-ground & sealed

Whole-leaf, stone-ground tencha — vacuum-packed within days of arrival, never aged on a warehouse shelf.

Complete Guide

Mastering Matcha

Discover the art of preparing authentic ceremonial matcha. Learn traditional techniques and modern methods to create the perfect cup every time.

Step-by-Step Preparation

Follow these simple steps to prepare authentic ceremonial matcha at home

1

Heat the Water

Heat water to 80°C (176°F). Never use boiling water as it will burn the delicate matcha powder.

2

Sift the Matcha

Measure 2g (2 chashaku scoops) of matcha powder and sift it into your chawan (matcha bowl) to remove clumps.

3

Add Hot Water

Pour 70ml of hot water (80°C) into the bowl. The water should cover the bottom of the bowl.

4

Whisk Vigorously

Using a bamboo whisk (chasen), whisk in a rapid 'W' or 'M' motion for 30-40 seconds until frothy with fine bubbles.

5

Enjoy Immediately

Drink your matcha within 2-3 minutes while it's fresh. The foam and vibrant green color indicate quality preparation.

Pro Tips & Best Practices

Master these essential techniques for the perfect cup

Temperature Matters

80°C is the sweet spot. Too hot and you'll burn the matcha; too cool and it won't dissolve properly.

Use Fresh Matcha

Store matcha in a cool, dark place and use within 2-3 months of opening for best flavor.

Quality Tools

Invest in a proper bamboo whisk (chasen) and ceramic bowl (chawan) for authentic preparation.

Sift Always

Always sift your matcha to prevent clumps and ensure a smooth, frothy texture.

Essential Tools

Traditional tools that make all the difference

Bamboo Whisk (Chasen)

Essential for creating the perfect frothy texture. Made from a single piece of bamboo with fine tines.

Matcha Bowl (Chawan)

A wide, shallow ceramic bowl that allows room for whisking and enhances the matcha experience.

Matcha Scoop (Chashaku)

Traditional bamboo spoon for measuring the perfect amount of matcha (about 1g per scoop).

Fine Mesh Sieve

Prevents clumps and ensures smooth, lump-free matcha for the best texture and flavor.

Taste matcha properly — grade by grade, side by side.

A Lowinsky's tasting

Taste matcha properly — grade by grade, side by side.

Most people think they don't like matcha. Usually because all they've had is bitter, chalky powder. This tasting changes that.

Duration
1 Hour
Side-by-side
Tasting Across Multiple Grades
From
€50 per person

Reserve a tasting