Shimen, this spring's harvest
Stillnessyou can drink
Organic matcha from young leaves. Three weeks in the shade, a slow turn of the stone mill, and one bowl that changes your morning.
Organic leaf
Stone milled
One region, one harvest
Delivery across Uzbekistan
From leaf to bowl
Shade
Three weeks before harvest the bushes are covered from the sun. The leaf turns darker and sweeter.
Harvest
We take only the young top leaves, picked in spring while they are still tender.
Stone
Granite millstones grind the leaf slowly, with almost no heat. That keeps its colour and aroma.
Bowl
Two grams of matcha, a little water at 75 °C and twenty seconds with a whisk. That is all you need.
A tea for every hour
Choose a matcha for your day: pure for the morning, bright for work, rich for lattes.
The house tea of MEI
Ceremonial is soft and creamy with a long, sweet finish. It is the best way to start with real matcha.
View Ceremonial
More than a drink
With matcha you drink the whole leaf, not an infusion. That is why a cup feels different.
Calm energy
Caffeine and L-theanine work together, so energy arrives gently.
Antioxidants
The whole leaf contains green tea catechins.
A clear head
A good cup before work or study.
A minute for yourself
The ritual itself asks you to stop and breathe.
Slow to grow.Ready in a minute.
We work with small harvests and know where every batch comes from.
Our story
Matcha recipes
Iced latte, hot latte and the classic bowl with water.
Open the recipesHow to whisk the perfect bowl
Five simple steps and the right water temperature.
See the steps