In Japan, Matcha is considered an integral part of the country, used in the famous tea ceremony, or Chanoyu. This ceremony is an elegantly rigid affair which developed over the centuries as a transformative and meditative practice.
Matcha is perhaps the most refined tea available 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.
Matcha is produced using pure Gyokuro leaves, a variety of tea bush that is shaded beneath special mats for 3 weeks before plucking. The shading forces the plant 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 is known as Aracha. Next, the tea at this stage is striped 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.
When brewed, the powdered leaf is not strained or left in the pot , but whisked into a frothy concoction and drunk. Because the laves themselves are consumed, brewed Matcha contains higher concentrations of vitamins and antioxidants than most other teas, green or herbal, and nearly 10 times the polyphenols of regular teas.
This Matcha is full flavoured with sweet notes and creates a bright emerald green infusion.
To brew Matcha:
Prepare your tea bowls by warming them with boiled water. -Prepare your Matcha whisk by soaking the tip in the boiled water of one of the bowls for 10 seconds.- Pour the water out and dry the bowls - Using your bamboo scoop, add two scoops of Matcha to each bowl - Pour 1/3 of a cup hot water (not boiling) into each bowl - Whisk the tea in a gentle back and forth motion ensuring all Matcha is submerged. Continue to whisk until surface is frothy. - Consume immediately. In Japan it is customary to consume in three slurps.
PRICE X 25G