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. 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 (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.
This is a Samidori cultivar from Uji, Japan, flavored with natural cinnamon and apple. It is a high-grade Spring (first harvest) tea. The 2oz tin will make about 24 8oz servings.
Green Tea | High caffeine | Steep at 170° for 2 minutes.
blended with matcha tea & natural apple cinnamon flavor
Our silky powdered matcha, scented with natural apple cinnamon flavor, is like drinking Apple Jacks Cereal with the grownup twist of the finest Japanese matcha tea. We suggest 1 tsp. matcha to 8 oz of hot water in a bowl. Whisk in the traditional style, quickly drawing a W to form a pale green foam on top of the dark green tea. Or whirl in a blender with 1 tsp. matcha, ice and 4-6 oz milk to refreshing frothiness. With water or milk, (cow or plant,) sweetened with stevia or honey, or not, this the true Adagio Breakfast of Champions.
Raw Honey for Green Teas
Soft floral notes of this raw honey pair deliciously with the lively, fresh character of green and white teas.
honey for green tea
whip up the perfect froth
Traditional matcha preparation requires the use of a bamboo whisk to evenly distribute the powdered tea until a foam appears.