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    <loc>https://green-room.space/blogs/news/how-to-make-matcha</loc>
    <lastmod>2026-10-21T18:02:12+02:00</lastmod>
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      <image:title>How to make matcha</image:title>
      <image:caption>Two glass cups of whisked matcha and two empty glasses on a silver tray held by hand</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/news/what-are-matcha-cultivars</loc>
    <lastmod>2026-10-21T18:02:17+02:00</lastmod>
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      <image:title>What are matcha cultivars?</image:title>
      <image:caption>Aerial view of terraced green tea fields on hillsides in Japan</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/ratgeber/matcha-vs-coffee</loc>
    <lastmod>2026-10-22T20:59:24+02:00</lastmod>
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      <image:title>Matcha vs. coffee: what&apos;s the difference?</image:title>
      <image:caption>Close-up of fine, bright green foam on freshly whisked matcha</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/ratgeber/matcha-latte-recipe</loc>
    <lastmod>2026-10-22T20:59:26+02:00</lastmod>
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      <image:title>Matcha latte recipe: hot, iced and with the right matcha</image:title>
      <image:caption>Whisked matcha poured from a bowl over iced milk in a glass for an iced matcha latte</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/ratgeber/how-to-tell-matcha-quality</loc>
    <lastmod>2026-10-22T20:59:28+02:00</lastmod>
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      <image:loc>https://cdn.shopify.com/s/files/1/0998/3911/5593/articles/DSCF2808_1.jpg?v=1792603579</image:loc>
      <image:title>How to tell matcha quality: what really makes good matcha</image:title>
      <image:caption>Close-up of a stone mill grinding matcha, coated in fine bright green powder</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/ratgeber/what-is-hojicha</loc>
    <lastmod>2026-10-21T22:30:20+02:00</lastmod>
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      <image:loc>https://cdn.shopify.com/s/files/1/0998/3911/5593/articles/gr-hojicha-80g.jpg?v=1792614620</image:loc>
      <image:title>Hojicha: what it is, how it tastes and how to make it</image:title>
      <image:caption>Tin of Green Room Hojicha roasted green tea powder from Kyoto, 80 g</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://green-room.space/blogs/ratgeber/matcha-cultivars-compared</loc>
    <lastmod>2026-10-21T22:30:26+02:00</lastmod>
    <changefreq>weekly</changefreq>
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      <image:loc>https://cdn.shopify.com/s/files/1/0998/3911/5593/articles/Copy_of_DSCF2091.jpg?v=1792614626</image:loc>
      <image:title>Okumidori, Yabukita &amp; co.: which matcha is right for you?</image:title>
      <image:caption>Green Room matcha tins from above with coloured labels for each cultivar, an Okumidori tin in the centre</image:caption>
    </image:image>
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