A Premium and Healthier Alternative to Matcha - GABA Gyokuro Matcha MATSU
A New Generation of Japanese Green Tea for Cafés
Matcha has become a global trend in cafés and specialty coffee shops. But a new generation of Japanese green tea is emerging: GABA Gyokuro Matcha MATSU.
Developed from one of Japan’s most prestigious teas, MATSU offers a unique combination of high amino acid content, smooth flavour and excellent solubility, making it particularly suitable for modern café beverages.
To introduce this innovative tea to the hospitality sector, Kanoa Tea is launching the MATSU Café Monitor Programme, inviting selected cafés to test MATSU in their drink menus.
Why Gyokuro Is the Most Refined Japanese Green Tea
Among Japanese green teas, Gyokuro holds a special position.
Before harvest, the tea plants are carefully shaded for several weeks. This process significantly increases the concentration of amino acids in the leaves and creates the deep umami flavour that Gyokuro is famous for.
This cultivation method requires considerable care and expertise, making Gyokuro one of the most labour-intensive and prestigious green teas in Japan.
Because of this exceptional quality, Gyokuro is often referred to as the king of Japanese green tea.
When Tea Leaves Are Consumed as Powder
Most teas are prepared by infusing the leaves in water.
However, when tea is consumed as a powder — similar to matcha — the entire leaf is ingested. This allows the body to absorb the complete nutritional profile of the tea leaf, including:
- amino acids
- antioxidants
- natural caffeine
- plant compounds
MATSU uses finely powdered Gyokuro leaves, allowing you to enjoy the full potential of this exceptional tea.
GABA Gyokuro – Naturally Rich in Amino Acids
What makes MATSU particularly special is that it is produced from GABA Gyokuro.
Through a specialised process, the tea leaves develop increased levels of Gamma-Aminobutyric Acid (GABA) and other amino acids.
Compared with conventional matcha, GABA Gyokuro can contain three to four times more amino acids, which contributes to:
- a smoother and less bitter taste
- a naturally calming drinking experience
- a refined umami profile
This makes MATSU an exciting option for people seeking a more balanced alternative to matcha.
Designed for Modern Café Drinks
One of the advantages of MATSU is its excellent solubility.
Unlike traditional matcha, which often requires whisking, MATSU can easily be mixed or shaken into liquids. This makes it particularly suitable for cafés and beverage concepts.
MATSU works perfectly for:
- iced green tea drinks
- iced matcha-style lattes
- smoothies
- modern specialty beverages
Its smooth taste and easy preparation allow cafés to create premium Japanese tea drinks with minimal preparation time.
Introducing the MATSU Café Monitor Programme
To explore the potential of MATSU in the café world, Kanoa Tea is launching a Café Monitor Programme.
Selected cafés can test MATSU in their menu and experiment with new drink concepts.
Participants receive:
- MATSU product samples
- preparation guidance
- introduction to Japanese premium tea culture
This programme allows cafés to discover a new premium tea experience beyond traditional matcha.
Interested in Testing MATSU in Your Café?
If you run a café, restaurant, hotel or specialty beverage business and would like to test MATSU, we would be delighted to hear from you.
Please send us an enquiry via our B2B contact form