In a world full of compromises, Oromatcha embraces radical quality. We don't build our brand on trends – we build it on authenticity, relationships with Japanese farmers, and care for every stage: from the leaf in the field to the matcha on your table.
Culinary concepts and plant-based beverage manufacturers
That is why once a year we are present at the harvesting, grinding and packaging.
Our tea is ground monthly. Not because it sounds good – but because it’s the only way we can guarantee full awareness and a product we truly love ourselves.
Our matcha doesn’t travel for three months across half the world in container ships. It only arrives by plane, under refrigerated conditions, and in our warehouses, it goes into specially prepared zones with low temperature and appropriate humidity.
We believe that a good product doesn't need unnecessary additives, and good energy doesn't need compromises.
where you will try
Where you can try our matcha
List of cafes, restaurants and studios that serve OROMATCHA.
Items on the list: 81
visit us
the first Oromatcha location in Poland
OROMATCHA.WARSAW was created in collaboration with CONCEPT_11 - a space dedicated to art, design, and contemporary culture. It is a place where Japanese matcha tradition meets modern aesthetics, creating a space for discovering taste, design, and new inspirations.
MONDAY - SUNDAY 10:00 AM - 7:00 PM 11 Szeroki Dunaj Street WARSAW
Delicious! I once drank matcha and was put off, but I decided to give it another try and ordered oromatcha 01. I found a delicious matcha, with a beautiful green color, aroma, and taste. Something incredible. I recommend it for those with discerning tastes :)
Alexandra
I never thought I'd drink matcha without any milk/beverage, but the taste is so good that I drink it all the time :)
Alice
My new favorite matcha🩷 It froths wonderfully and tastes amazing with milk, as well as with just water. I definitely recommend it!
Mikage Mill
Technology
We use traditional Mikage stone mills, made of very hard, fine-grained volcanic rock. Each rotation of the mill takes about 60 seconds and grinds only 30-40 grams of tencha leaves per hour. Not because it can't be done faster, but because
only slow grinding preserves the integrity of plant cells.
Thanks to its structure, Mikage dissipates the heat generated during friction. The temperature in the grinding chamber never exceeds approximately 40°C, which is crucial
