Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.
Our Matcha uses tea leaves harvested in autumn from Kyoto, Mie and Nara, blended based on taste to produce a high quality organic matcha that would otherwise cost much more. We mainly use tea gardens which have been doing organic production for more than 40 years, ensuring that the highest standards are kept in both the preparation of the tea and the farming methods used to protect and enhance the local wildlife.
Easy preparation is achieved by placing 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water 70ºC and stirring with a spoon until a paste forms. Add the rest of the water and stir.