Contains very high antioxidant level 10% vs 5-6% for mass-market teas.
When consuming matcha you actually consume all the tea leaves crushed into a fine powder. Scientific testing in Japan has indicated that because of this, the antioxidant benefit of matcha can be up to 5-9 greater then with normal green tea consumed in the conventional manner.
Character: Has a jammy-like smoothness with a very satisfying full cup. Gyokuro leaf base gives a light astringent finish. This Matcha is a fabulous example of a high quality Japanese Matcha. The tea has a pale emerald green color and when consumed on its own, frothed up with a whisk, has an almost jammy-smoothness belied by a somewhat sweetly astringent cup. You can spoon this powder directly into a cup with hot water to dissolve the powder. A 40g bag should make 20-25 cups (e.g half a teaspoon per cup). This Matcha contains, by volume, higher concentrations of catechins and vitamins. Matcha is an excellent choice if using green tea for cooking and baking. Because Matcha consists of stone ground leaves it contains, by volume, higher concentrations of catechins, vitamins and L-theanine which is linked to increased alpha brain wave production and is considered a natural antidepressant, stress reliever and energy booster. Matcha contains approximately 10 times the polyphenols of regular teas. Produced under ISO 14001 Certified Environmental Management Standards.
Country of Origin: Japan
Grade: Fine Matcha
Altitude: 500 - 1500 ft. above sea level
Manuf. Type: Matcha
Infusion: Thick, bright emerald green infusion
Ingredients: Luxury green gyokuro
Hot Tea: Bring filtered or freshly drawn water to a rolling boil and let cool to roughly 1 80°F/82°C. Place approximately of a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.
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!
Matcha Ginger Tea with crushed ice and lime:
- 2 level teaspoons of Matcha,
- 2 tablespoons of chopped ginger
- ½ cup ice,
- juice of ½ lime
- dash of honey
Blend ice, Matcha and ginger in a blender until ice is crushed. Pour into a chilled glass. Add lime juice and honey to taste.
Iced matcha latte: Use 1/2 tsp. (1g) per 8oz. (225ml) serving.
Add 1/2 tsp. (1g) to 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.
Japanese 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).
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3. Pour the water out and dry th
e bowl with a paper towel.
4. Using your teaspoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8. Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps).