Our top grade Green Tea powder from Nishio, Aichi, Japan.
(Note: there are two grades available; Premium and Ceremonial. The 30g Ceremonial Matcha would best be for traditional or stand-alone usage, whereas the Premium is best for food or beverage ingredient use)
Highest grade available in the U.S. Meets and exceeds all standards (no herbicides, pesticides, fertilizer, radiation, etc.)
Exotic, potent, and very flavorful. A hint of sweetness and a creamy mouth feel.
High in antioxidants. Versatile and healthy.
Try our Matcha in creative recipes, too.
1.4 oz Tin - $24.95 | 4.0 oz pouch - 34.95
Hint: Matcha is traditionally whisked and blended into a stunning pale liquor to drink straight. In the West Matcha powder is used in smoothies and baking to impart a delicious green tea taste to your food.
Water: 150-160°F | Powder: 1/2 tsp per 6 ounce cup | Infusion Time: 2-3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Matcha is a Japanese green tea that is finely-grinded into powder. The origins of matcha dates back to the Tang Dynasty (618-907AD) where tea leaves were steamed and formed into bricks for storage and trade. The tea was prepared by roasting and pulverizing, making it into powder. The powder was then added to hot water and salt. This method of preparing tea became popular during the Song Dynasty (960-1279AD). In 1191, the Buddhist Monk, Eisai, brought this tea method to Japan. Slowly, powdered tea became forgotten in China while simultaneously became popular in Japan.
Matcha is made from the same shade-grown tea leaves used to make gyokuro. Tea bushes are covered from the sunlight, turning the leaves to become a darker green and cause the production of amino acids which makes the resulting tea sweeter. The tea buds are hand-picked and rolled out flat to dry. Then they are de-veined, de-stemmed, and grounded by stone into fine powder, matcha.