Matcha is a fine powder made by grinding shade-grown Gyokuro tea leaves. To prepare, place one teaspoon of matcha in a bowl, add a few drops of hot (160-180F) water, and whisk into a paste. Then add more water and stir to produce a dark green liquor with bright foam.
The resulting cup is sweet and vegetal, with hints of grass and a creamy finish. Our Masters-grade Matcha hails from Uji, Kyoto. It is a ceremonial-grade Spring-harvest Matcha. You're sure to love it.
In this traditional Japanese preparation, the powder is sifted through a fine mesh sieve and measured into a special bowl called a chawan. Hot water is added slowly while whisking briskly in a W pattern with a bamboo whisk called a chasen until smooth with a foamy froth on top. Matcha can have a slight astringent note and is usually served with a small sweet confection called a wagashi. Because of this complementary relationship with sweets and reputed green tea health benefits, it has become a favorite ingredient for chefs and confectioners.
Questions and Answers
Ask a question about uji matcha and have the Adagio Teas community offer feedback.