Matcha Green Tea – Ceremonial Grade

Matcha Green Tea – Ceremonial Grade – Organic

Matcha is a finely ground green tea traditionally served in the Japanese Tea Ceremony. 

Matcha can be categorised into three Grades: Ceremonial, Premium, Barista / Culinary. 

Matcha contains high levels of theanine, antioxidants, and caffeine, and drinking Matcha has a stimulant, energy-boosting effect. This creates a sense of well-being, somewhat similar to drinking a shot of Espresso coffee. 

Traditional Matcha is a ‘short’ intense drink. A common method of preparation is as follows: 

About 2-4 g of Matcha powder is placed into a fine sieve placed over a Matcha bowl, using a bamboo spoon called a Chashaku. The Matcha powder is stirred through the sieve into the bowl to remove any small lumps. A small amount of hot water (1-2 teaspoons) is carefully stirred into the Matcha to make a smooth paste and then about 80 -120 ml (4oz) of hot water at 75 -90 c is added. The tea is briskly hand whisked using a ‘W’ movement to create a light foam, using a bamboo whisk called a Chasen. The tea is then ready to drink directly from the Matcha bowl.

Matcha has an intense flavour, rich in umami, and is commonly consumed alongside traditional Japanese sweets.

Matcha Trends – How to Create A Matcha Latte – Create a Matcha paste using the method above, but instead of adding additional hot water simply stir the paste into a cup of steamed hot milk. Add a flavoured syrup if desired. To make an iced Matcha Latte simply fill a glass with ice and cold milk, pour over the Matcha paste & stir.

Matcha Grades: Ceremonial Grade stone-ground Matcha is the highest quality and is best for drinking by itself, whilst lower grade Barista / Culinary Matcha is used as an ingredient in foods as diverse as cake, sweets, and ice-cream.

Our high quality Ceremonial Grade Matcha Green Tea is produced from tea plants that are shade-grown for 3-4 weeks before harvest. After harvest the leaves are processed using a special method to remove the veins and stem before being slowly stone-ground into a fine Matcha powder. 

Tip: If you don’t have a Chasen bamboo whisk then a small hand-whisk or milk frother can be used.

Storage: Matcha is best stored in a dry, airtight container as the quality & flavour will deteriorate quickly if it is allowed to oxidise. It can be stored in the fridge if kept dry and airtight.

Matcha TeaWares: Matcha Bowl (Chawan), Bamboo spoon (Chashaku) and Bamboo Whisk (Chasen) are available to purchase separately in-store or from our website. 

Origin: Japan

Organic