Our organic matcha is made from Tencha leaf, the shaded first leaves of the spring harvest. Shading produces a vibrant green hue, umami sweetness, creamy taste, and enlivening energy. The powdered tea leaves offer high levels of chlorophyll, L theanine and amino acids responsible for matcha's high level of flavor and energy.
Lot Notes. Our culinary grade organic Matcha is produced by farms in Shizuoka, Japan. Lot is rich green powder, steeps to a smooth texture. It is recommended as a drink on its own or certainly can be blended.
Tea Facts. The tender leaves come from a cultivar blend of Sae Midori, Asanoka, and Oku Midori contributed by 3 farms. Tea is then collected, blended and processed to grade in a central cooperative factory. Leaves are stone ground to powder.
Taste Profile. Made and tasted both hot and cold, we find our lot low in tannin, high in caffeine and amino acids, with a pleasing umami sweetness. Taste is creamy and enlivening.
Brewing Suggestions. Use freshly boiled spring water (or filtered). For thin tea ("usucha"), use two grams, in 3.0-3.5 oz water at 170F, whisk to froth. For thick tea ("koicha"), 4 grams in 1.7-2.0 oz. water at 170F., mix to paste. For iced latte, use 2.5 grams per 12 ounces of water at 170F, then whisk to expresso consistency, pour over ice with milk.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.