Organic ceremonial grade Matcha, sourced from plantations in Kagoshima prefecture, where they focus on high quality organic and traditional teas. Authentic Matcha is produced by shading the tea bushes for 3 weeks, similar to the production of Gyokuro 玉露 green tea. This shading process reduces the catechin content but increases theanine content in the leaves, reducing bitterness and adding umami. More
Organic ceremonial grade Matcha, sourced from plantations in Kagoshima prefecture, where they focus on high quality organic and traditional teas. Authentic Matcha is produced by shading the tea bushes for 3 weeks, similar to the production of Gyokuro 玉露 green tea. This shading process reduces the catechin content but increases theanine content in the leaves, reducing bitterness and adding umami. The leaves are then harvested, steamed and dried, producing the starting material Tencha 碾茶. Tencha differs from most other Japanese teas in that it is dried and crushed, allowing the stems and twigs to be removed. The leaves are then ground into a fine powder using granite stone mills.
Our organic ceremonial matcha has a robust, creamy and “green” taste. It has a balanced profile and a decent dose of umami. The taste of Matcha tea is very concentrated, less than one gram is needed per 80 ml of hot water. Matcha is usually measured with a matcha spoon (chashaku 茶杓) into a bowl (chawan 茶碗). Hot water (around 70°C) is then added and stirred vigorously with a matcha whisk (chasen 茶筅) until foam forms. However, if you are not a fan of the traditional preparation, you can use any container and whisk or even a shaker; the important thing is to mix the water and powder well.
| Form | powder tea |
|---|---|
| Country of origin | Japan |
| Location | Kyushu, Kagoshima 鹿児島 |
| Cultivar | several cultivars |
| Organically grown | Yes |
| Organic certification | CZ-BIO-004 |
How to Properly Prepare Matcha 抹茶 Tea – Traditional and Modern Ways
Matcha 抹茶 is a finely ground powder made from specially grown and processed green tea leaves. Unlike other teas, matcha is not steeped but whisked directly into water, allowing you to consume the entire leaf and benefit from its concentrated flavor and nutrients. Matcha has its roots in China’s Tang (唐) and Song (宋) dynasties, where tea leaves were steamed, pressed into cakes, and later ground into powder for whisking with hot water.
