Guide

Buying matcha in Germany and the EU: how to spot reputable shops, when customs apply and which shipping costs and mandatory information apply.

What a serving of matcha costs, why prices vary so widely and how to tell a good deal from a bad one.

How to recognise good matcha: colour, smell, powder and behaviour in water, plus signs of Sencha powder and what to check in a seller's information.

How to store matcha properly: airtight, dark and cool. When the fridge makes sense, how to avoid condensation and how to recognise old matcha.

Iced matcha works with 2 g of powder, 30 ml of water and ice. How to whisk cold, layer, prepare ahead and take it with you without lumps.

Your first bowl of matcha in five steps: amount, sieve, water temperature and whisking. Plus common mistakes and the question: straight or with milk?

Matcha latte recipe with amounts: 2 g powder, 30 ml water, 200 ml milk. Plus tips for foam, iced and what to do if it tastes only of milk.

How much matcha per cup, how much water or milk and how hot: amounts for straight, latte and iced, the Chashaku in grams and the water temperature.

Why matcha is sometimes out of stock, what is behind the trend and how to compare alternatives without brand names. With tips on stock and restocking.

Which tools you need for your first bowl of matcha, what matters in bowl, whisk, spoon and sieve and when a matcha set is worth it.

Matcha from the supermarket, drugstore or Amazon: check pack, ingredient list, batch and unit price per kg before you buy.

Which matcha suits you? Decide by preparation (straight, latte, iced), read the pack properly and work out the price per serving.