Our Organic Matcha is certified organic by the Ministry of Agriculture, Forestry, and Fisheries of Japan, and is grown with only natural organic fertilizers and no agricultural chemicals or pesticides. When we imported this tea we had it tested at a government approved laboratory and it was confirmed free of radioactive pollution. Our tea is produced in Uji near Kyoto which is 400 miles from Fukushima at the other end of the main Japanese island. Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
In Japan, we say "Daichi tono Kakutoh" to describe traditional organic farming. "Daichi tono Kakutoh" means that it takes a lot of time and great effort to grow organic green tea. There are only a few farmers that produce organic green tea in a small part of Kyoto.
Matcha, or powdered green tea, has a wonderful aroma, silky froth, and rich, mellow taste. High quality Matcha such as ours, is not bitter but smooth and mellow. As one moves up the scale toward the top grade of Matcha, the color becomes a more vivid green and the flavor becomes even more noble, smooth and mellow.
Matcha is made from new tea leaves that have been carefully grown in the shade for 20 to 30 days before they are harvested, steamed and dried. Much Theanine, which is the source of its sweet mellow taste and noble aroma, is created in tea leaves from sunlight. The dried leaves are then ground with a traditional stone mortar and pestle, called a Hikiusu.
Unlike tea leaves, where one drinks an infusion made from the leaves, Matcha is consumed in its entirety, so you can directly ingest the whole beneficial constituents of Matcha.
Preparation of Matcha
High grade Matcha is ground into very fine powder, so it gets rich foam on top when whisked with the bamboo Chasen. However it is also easy for static electricity to build up and for Matcha to clump. In order to improve the taste and avoid lumps, we recommend that you sift the Matcha before whisking for a smooth texture.
To create a rich and foamy bowl of Matcha, move the bamboo Chasen quickly like writing the letter "W." It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather.
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony). While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha. Traditionally, Koicha is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with Usucha.
Preparation of Usucha (thin and weak Matcha, the standard way)
Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
Only high quality Matcha is suitable for Koicha, otherwise the tea may taste quite bitter.
Use pure water.
Please do not use tap water - it is full of chlorine so is bad for your tea and for you! So either boil off the chlorine, leave it for a day to evaporate off - or use filtered, bottled or reverse osmosis cleaned water.
Powdered green tea