KIT: Uji Matcha – Latte Grade & Visp Vegansk The traditional way of making

The traditional way of making dashi involves kombu (dried algae) and bonito flakes being used to extract flavors through soaking and heating

and gluten-free lentil puffs with a "cheesy" flavor

Only natural flavors and no strange additives

perfect for both tea and lattes – fits perfectly in your hand and elevates your matcha moment

KIT: Uji Matcha – Latte Grade & Visp Vegansk The traditional way of makingHigh quality Japanese organic matcha latte grade from Kyoto prefecture. Mild sweetness and umami with a roughness that enhances the matcha character in lattes, smoothies and baked goods. Stone ground tea made from shaded tea leaves from the 2nd harvest and is a carefully selected blend of several different cultivars. This is to ensure the same quality and taste year after year as the variation between sunlight, fog and humidity from the mountains