Kyoto is one of the finest matcha growing regions of Japan, and the region is the spiritual home of matcha processing, where today tencha leaves are stone-ground into matcha just as they have been for centuries.
Our Ceremonial Matcha Powder is packed with vitamins, minerals and antioxidants. With its vibrant, fresh taste, it makes a uniquely invigorating green tea.
In line with centuries of spiritual tradition in Japan, this matcha tea is made from hand-picked tencha leaves.
Our Matcha is organic, natural, free of additives and packed with the same vibrant flavours that have been savoured by Buddhist monks for centuries.
Combien the high cost of producing matcha tea with matcha's recent rise in popularity globally and it's no surprise that many products are trying to associate themselves with matcha tea. However, to be a true matcha three main criteria must be met:
Matcha is a fine powder of specially grown tencha, green tea leaves. Green tea for matcha is grown in the shade for up to three weeks before it is harvested, enabling the plant to develop higher levels of chlorophyll, caffeine and theanine.
Ceremonial grade matcha is the highest grade, to be used in tea ceremonies and Buddhist temples. Stone-ground into a fine powder using granite stone mills, it is known for its subtle tones of ‘Umami’.
Premium grade matcha is the next category down from ceremonial grade. It undergoes the same cultivation and processing as a ceremonial grade and has a fresh flavour and is often enjoyed by the everyday matcha drinker.
Cooking or culinary grade matcha is usually reserved for cooking and has a slightly more bitter taste, due to using leaves from nearer the base of the plant.
Traditional, meticulous production methods give our Ceremony Grade Matcha Powder a distinctively fresh and smooth flavour, with subtle notes of sweetness. Thanks to the great care taken to harvest the green tea plants, it has a much deeper and less bitter taste than lower grades of matcha.
To prepare your matcha tea, combine 2 tablespoons of water and 1g of matcha powder in a bowl and whisk until the paste has a uniform consistency, once this is achieved add 250ml of 70˚C to 80˚C spring water and vigorously whisk in a 'W' configuration until the tea becomes frothy and well mixed. To make a matcha latte add hot milk instead of water.
Matcha powder can also be added to a wide range of foods and baked goods from cakes, sweets and ice creams. We recommend trying out a few recipes to explore this vibrant ingredient.]>
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