Contents: Conventionally shade-grown antioxidant-rich traditional Japanese Matcha (Powdered Green Tea)
Origin: Nisho, Aichi Prefecture Japan
Profile & Attributes: Umami, Freshly Cut Grass Aromas. Promotes Symmetry, Essential Amino Acids, Antioxidants.
Caffeine: Medium Caffeine
Preparation: Place 1/2-1 tsp of matcha into a bowl. (Sift out any clumps as needed.) Add 2-3 oz. of hot water at 170°-180°F (do NOT use boiling water.) Whisk in zigzag motion with bamboo whisk (or use a milk frother). Whisking oxygenates the tea, yielding a frothy texture. Optional: Add up to 6 oz. of hot water according to desired strength.
Further Detail: Matcha differs from other green teas in that its leaves are ground into a fine powder. Typically, tea leaves are steeped in hot water and removed before consumption. But with matcha, the powdered leaf content remains in the cup so when you drink it, you are consuming the entire contents of the tea, thereby ingesting the complete benefits of the whole tea leaf. These include antioxidants, fiber, minerals, vitamins and L-Theanine amino acids and caffeine. Matcha is delicate and can be a challenging crop to properly grow. The finest matchas are created with great skill, patience and attention to detail from the planting, to the harvesting and ultimately to the time-honored crafting techniques of the tea masters. Quality matchas exhibit a sweet but balanced structure with grassy undertones and the slightest hint of astringency. Its color is a beautiful jade green as a result of the high chlorophyll content that remains intact during slow shade drying and careful grantie grinding (the best matchas should feel finer than baby powder between your fingers). This methodic process prevents the delicate leaves from bruising and burning which would result in a yellowish brown hue and would deteriotate the nuanced flavors and aromas of the tea.