Matcha Guricha Loose Tea


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Matcha Guricha Loose Tea


Item No. MSTR327254
£12.00 - £17.50

Out of stock


  • Format:
    • Loose Tea Pouch, 50g
    • Loose Tea Caddy, 50g

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Code: MSTR327254

Additional Information

  • Description
    It takes many years to become a master of the Japanese tea ceremony – so we were delighted when we came across this intriguing Japanese tea, which combines the unique flavour and benefits of matcha with the convenience of whole-leaf green tea. Our highly unusual Matcha Guricha is created by coating guricha (Japanese for “curly tea”) in matcha, resulting in a tea that’s full-bodied and beautifully flavoursome, with a lush, herbal richness. It’s matcha without the fuss – and it’s refreshingly delicious.
  • Ingredients

    Green Tea, Matcha Green Tea (2%)

    Suitable for vegetarians and vegans.

  • Reviews


Green Tea


Full bodied, with a lush, herbal richness


White chocolate




A Japanese tea coated in a Japanese tea? It would have been crazy not to number this tea 81 – the dialing code for Japan.

Brew the Perfect cup

1 teaspoon (2g)

80 degrees / 200ml water


2-3 mins

Origin: Japan

Tea was first introduced to Japan around the turn of the first millennium, and since then it's become much more than just a drink: chado or "the way of tea" is a fine art for the Japanese that takes a lifetime to master. Today Japan is famous for its lush, verdant green tea, thanks to a process of steaming the leaves.


When tea was first introduced to Japan, the Chinese custom was to grind the leaves down to a fine powder, then beat them with water to form a smooth, full-bodied tea. It's a custom that survived in Japan as matcha (literally "powder tea"), a finely powdered green tea which is revered not just as a drink but as a way of life.

Green Tea

Green tea's fresh, verdant taste is down to its processing: the leaves are heated shortly after picking, stopping the oxidation process that would eventually turn them into black tea. Some of the best green teas are found in Japan and China, where the techniques of firing or steaming the leaves have been perfected over many centuries.