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Natcha - nettle matcha

Find our more about natcha:

• What is natcha?

• Is natcha healthy?

• Preparing natcha at home

What is natcha?

The Good Guys decided to experiment with two wonderful ingredients, matcha and nettle, and so begins the story of natcha.

 Natcha is an exciting combination of nettle powder and ceremonial grade matcha. While our nettle is organically grown in Finland, matcha comes from the Fujieda region in Japan. Matcha is a respected Japanese green tea powder, which is ground into fine powder using stone mills.

Read more about matcha here. 

 Natcha contains only organic nettle and organic matcha. The nettle leaves are ground into fine powder and then carefully blended in with matcha. 

Is natcha healthy?

Natcha makes a tasty beverage with great substances straight from nature. The antioxidants, Epigallocatechin gallate (EGCG), caffeine and L-theanine from matcha [1] are combined with the A-, B, C-, E- and K-vitamins from nettle [2]. Natcha offers a great update on the traditional drink, it’s matcha with a Finnish twist! 
The benefits of nettle and matcha are especially high when drinking natcha, as you will consume the ground leaves in the tea. The benefits are far less great when drinking a traditional green tea or nettle tea where the leaves are soaked in hot water but not actually consumed. 


1. Sieve approximately 1 teaspoon of matcha powder into a matcha bowl. Sieving ensures a silky smooth drink. 

2. Add 70ml of hot water (80°C)

3. Use a bamboo whisk to mix for 15 seconds. Mix using an M-shaped pattern instead of a circular one. 

4. The tea is ready when it has a fresh green colour, it’s smooth throughout and has a little foam on top. 

5. Enjoy. 

If you prefer a matcha latte, add 250ml of hot oat milk instead of water.


[1] Koláčková, T., Sumczynski, D., Zálešáková, L., Šenkárová, L., Orsavová, J., & Lanczová, N. (2020). Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation. Journal of Food Composition and Analysis, 103581. doi:10.1016/j.jfca.2020.103581

[1] Goto, T., Yoshida, Y., Kiso, M., & Nagashima, H. (1996). Simultaneous analysis of individual catechins and caffeine in green tea. Journal of Chromatography A, 749(1-2), 295–299. doi:10.1016/0021-9673(96)00456-6

[2] Ait Haj Said, Amal & Otmani, I.S.E. & Derfoufi, Sanae & Benmoussa, Adnane. (2015). Highlights on nutritional and therapeutic value of stinging nettle (Urtica Dioica). International Journal of Pharmacy and Pharmaceutical Sciences. 7. 8-14. 

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