$0.00 – $37.00
Country of Origin: Japan
Grade: Fine Matcha
Altitude: 150m to 750m above sea level
Manufacture Type: Matcha
Cup Characteristics: Sultry sweet notes peek from deep full flavoured seasonal green tea. Deliciously vegetative.
Infusion: Lively and thick, bright emerald infusion.
Ingredients: Premium Japan pure green tea
Description: Matcha is perhaps the most refined tea available on the market today. From the unique way it is produced to the important place it holds in the cultural life of Japan, few other teas can compare. The first thing you will notice upon opening the packet is that Matcha is finely powdered and looks like an emerald coloured flour. This characteristic truly sets it apart from other teas. When brewed, the powdered leaf is not strained or left in the pot, but is whisked into a frothy concoction and consumed. Because the leaves themselves are imbibed, brewed Matcha contains higher concentration of vitamins and antioxidants than most other teas, green herbal, or otherwise. In fact, brewed Matcha contains nearly 10 times the polyphenols and antioxidants of regular teas, 2 times the antioxidants of a glass of red wine, approximately 9 times the beta-catone of spinach, and 4 times that of carrots.*
Matcha is produced using pure Gyokuro leaves, a variety of Japanese tea bush that is shaded beneath special mats for 3 weeks before plucking. The shading forces the plants to produce a higher than normal chlorophyll content and gives the leaves a rich green colour. Once plucked, the leaves are steamed and dried. Tea at this stage of the process is known as Aracha. Next, the Aracha is stripped of all stems and veins resulting in a pure leaf known as Tencha. Tencha is then stone ground into its finely powdered form. Although the grinding process is done by machine, each mill can only grind 40 grams of Tencha per hour. (To keep up demand, our supplier in Japan operates 1300 grinding mills!)
In Japan, Matcha is considered an integral part of the very essence and soul of the country itself. The tea makes its appearance in Japanese tea manuals sometime during the 12th century, making it one of the country’s most ancient varieties of tea. Matcha is also Japan’s most important tea since it is the tea used in the famous tea ceremony, or Chanoyu. This ceremony is an elegantly rigid affair that developed over the centuries as a transformative and meditative practice. It was originally conceived by the ancient Samurai, the noble class of warriors famous for their elaborate costume and highly regimented lifestyle.
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. Japanese monks belived the tea possessed qualities conducive to meditation and drank it during religious ceremonies. The Samurai learned that meditating through the drinking of Matcha could restore them physically and prepare them mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterised by humility and restraint that celebrates the mellow beauty that time and care impart. Over the centuries, this philosophy, developed by the Samurai, gave birth to the Japanese tea ceremony we are familiar with today. It is in reverence to their way of life that we present this amazing tea.
Brewing Matcha: One common misconception people have of Matcha is that it must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways. We will detail some popular choices here, as well as the ceremonial method.
Hot Matcha Latte Brewing Method – Fast Method: Use ½ tsp (1g) per 225ml serving. Add ½ tsp (1g) to base of cup add 2 oz of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. (Try honey).
(Best and Most Popular) Hot Matcha Latte Brewing Methods – Recommended Method: Makes 2 cups (Halve the ingedients to make 1 cup) You will need a few items to prepare Matcha Lattes;
Matcha measure or tea spoon
16 oz stainless steel carafe
Flavouring syrup (Honey or other substitute)
Milk (Full cream, soy or rice milk)
Long stir spoon
To start, measure approximately 15oz (450ml) of milk into stainless steel carafe. Add 1 teaspoon or 2 Matcha measures of Matcha. Stir with long spoon to combine with milk. Add 1oz (30ml) of flavouring syrup. Froth vigorously with frothing wand from espresso machine. When blend is smooth with micro bubbles, pour into cup. The aroma is great, it tastes better and you get all of the goodness from tea. Very invigorating! You may substitute 2 tablespoons of honey for flavouring to taste.
Hot Tea Brewing Method: Bring fresh water to a rolling boil and let cool to roughly 82ºC. Place approximately ½ tsp of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.
Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools. (Bowls, scoops, and a whisk)
Prepare tea bowls by warming them with boiled water
Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds
Pour the water out and dry the bowl with a paper towel
Using your teaspoon, add 2 scoops of Matcha to each bowl
Pour 1/3 of a cup of your hot water into each bowl
In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea
Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy
Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps)
Iced Matcha Latte Brewing Method: Use ½ tsp (1g) per 8oz (225ml) serving. Add ½ tsp (1g) base of cup and add 2oz of hot water & mix vigorously to make a smooth paste like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. Cool for 30-60 minutes and pour over ice.
Slow Brewed Iced Matcha: Place 3 level teaspoons of Matcha into a glass pitcher. Fill pitcher with ice and let sit. After a few hours, ice will have melted and tea brewed. Stir vigorously to ensure the Matcha goes into suspension. Pour over ice and enjoy!
* Taken from the Certificate of Analysis #021068-1 Japan Mesure Certificator Constituent Breakdown: Standard tables of Food composition in Japan 5th revised editions
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