• Fresh & potent
  Most matcha you find was milled months before you drink it. Ours is stone-milled in tiny batches and sealed straight away — keeping antioxidants active and the colour vibrant. (Yes, that’s why we sell out.)
  
• Actually tastes good
  Some matcha tastes grassy, hay-like, or like boiled spinach. If that's your vibe, fair enough — but we prefer smooth, creamy, and full of depth.

First of all — there’s no wrong way to make matcha. Just like coffee, there are endless methods. Pick the one that fits your mood (and equipment).

1. Milk Frother

• Add 2 tsp matcha to your milk frother
• Pour in cold milk
• Press start
• Enjoy a creamy matcha latte in seconds
  __________________________________________

2. Electric Whisk or Shaker

• Add 2 tsp matcha + 80 ml water (hot or cold, not boiling)
• Whisk or shake until smooth
• Top with your milk of choice
  __________________________________________

3. Bamboo Whisk

• Add 2 tsp matcha to 80 ml hot (not boiling) water
• Whisk quickly in a zig-zag motion until frothy
• Add hot or iced milk

The whisk might feel unfamiliar at first - but after 10 rounds, you’ll be a convert.

Quick answers to the most common questions:

• When will I feel calm energy?
  Some feel the shift within weeks — others need 1–2 months of consistency. Sensitivity to caffeine varies; every nervous system is unique.
  
• What if I don’t like it?
  No stress. We offer a Taste Guarantee — just email us and we’ll make it right.
  
• How much should I use?
  1 g for a soft, light cup. 2–3 g for a deeper, more focused experience.
  
• How long does she last?
  An 80 g pouch gives around 40 servings — that’s about 12 SEK per cup with a subscription.
  
• How should I store her?
  Keep tightly sealed — and refrigerated in warmer months — to protect colour, flavour, and nutrients.