Origin: Japan

  • Ingredients: Organic stone-ground Japanese green tea

Preparation:

  • Sift: 2g matcha into a bowl or cup
  • Add: 2.5 oz. of water at 165° – 170°F
  • Wisk: with a bamboo chasen 15 – 20 seconds till rich and foamy

Ceremonial stone-ground Japanese green tea.

Matcha

More about Matcha:

For over 800 years, Zen Buddhist monks have been using Matcha green tea as a meditational drink. Matcha is very exquisite: only a few dozen tea farmers in all of Japan own the extensive knowledge required to produce this tea. Matcha tea leaves grow slowly in shaded tea plantations. The fresh leaves are primarily handpicked, dried and ground by low friction granite stone mills into an ultra fine, jade green powder, and finally whisked typically with a bamboo whisk. The result is a unique, creamy velvet, full-bodied cup of premium green tea – extremely high in antioxidants, amino acids and other nutrients.

Typically, Matcha is the only tea variety that is ground into fine powder form for a reason. When drinking Matcha or enjoying a food or beverage made from Matcha – you consume the entire tea leaf. This is the main difference between Matcha and all other tea. Normally black tea or other green teas are consumed via steeping the tea leaves infused with hot water. Steeped tea is only a single soluble extract of the tea leaves – the leaves stay in the tea pot and will be disposed. Only a small part of the health benefits of tea are water soluble, depending on tea variety and preparation only 10% – 20% of the healthy nutrients are consumed when drinking steeped tea.