3x OUTSTANDING CEREMONIAL ORGANIC MATCHA TEA POWDER—HAND PICKED 20G
Our rarest and most precious matcha comes from an old line of tea farmers who began cultivating organic matcha in earnest 1980s for health reasons.
Our outstanding spring tea is grown in the heart in the Fushimi-ku District of the Kyoto prefecture from cultivars Saemidori, Samidori and Gokou. The cultivars are blended by our tea Tea Master and shade-grown for up to 35 days, harvested from the tea plant's first flush, hand-picked, and ground by a granite-stone mill.
This superbly blended matcha reveals a rich umami liquor that is smooth and frothy, and distinctly sweet. It will impart enduring satisfaction and tranquillity to the senses and is highly suited to the preparation of usucha and koicha.
Matcha Green Tea Health Benefits
Improves Concentration and Focus
Energy Booster Without the Jitters
An Antioxidant Powerhouse
Improved Heart Health
Better Oral Health
Promotes Healthy Skin
Our Range of Organic Matchas’ Are:
🍃 JAS Certified Organic
🐄 Naturally Dairy-Free and Gluten-Free
🐇 Vegan Friendly
🧪 Radiation Tested
We recommend creating your own at-home matcha experience using the traditional tea ceremony teawares, including a; tea bowl, tea whisk, tea scoop, and matcha sifter.
Step 1: Heat 70 millilitres of filtered or spring water to a temperature of 80°C/176°F.
Step 2: Place between one to two scoops of organic matcha into the sifter and release the powder through it into the tea bowl. Add a splash of the heated water to the matcha powder and gently combine with the whisk until smooth in consistency.
Step 3: Add the remainder of the heated water and briskly move the tea whisk backward and forth in an ‘M’ - shaped motion until foam forms on the surface. Enjoy. Sheer bliss!
Boil the water, then let it cool for two to three minutes to achieve the desired temperature, or alternatively add a little cold water. Resist pouring boiling water directly onto the delicate matcha powder as it will scorch and leave bitterness.Consume the matcha within three minutes of preparation to enjoy the best consistency and flavour.
Both matcha and green tea are derived from the same Camellia sinensis tea plant. While green tea is brewed and the leaves discarded, matcha leaves are ground into a fine powder, and the whole leaf is consumed. Learn more about matcha here.
Higher-quality matcha is smooth, vegetal, and creamy to the taste buds whereas, lower quality matcha is associated with increased bitterness.
Matcha, like all green tea, is manufactured from the Camellia sinensis tea plant. The differences between the two are defined by the cultivation and processing methods. Matcha is shade-grown, de-stemmed, de-veined, steamed, and the leaves ground by a stone-mill into an incredibly fine powder—a truly unique product. Learn more about matcha here.
The cultivation and processing methods used to make matcha have mostly gone unchanged for over 800 years. In contrast, regular green teas are often produced in high volumes by modern manufacturing processes that can effectively mitigate costs. Moreover, it takes approximately an extra one-third of the tea leaf to make an equivalent amount of regular green tea. Authentic matcha is always stone ground, and it can take over an hour to produce 30g of fine silky tea powder. These factors increase the cost of matcha over regular green tea. To learn more, click here.
Yes, matcha green tea contains caffeine; in fact, a 237-millilitre measure of matcha tea contains around 70 milligrams of caffeine. In comparison, an equivalent amount of coffee has approximately 70 to 140 milligrams of caffeine. However, unlike coffee, matcha is slowly released into the body after consumption, providing a boost to productivity with all-day energy and mental focus and no caffeine jitters.