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 mocha. 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.
Grab the martini shaker for some alcohol-free fun: Put in 8 oz. of freshly brewed Matcha Mocha (1 tsp. tea with 8 oz. hot (160-180°F.) water) then add (or not) your favorite sweetener, and a good dollop of plant milk, like soy, oat, almond or rice (we especially love almond milk in this.) Drop in a half-dozen ice cubes and shake it to your favorite salsa tune, and pour into chilled glasses. You’ll love the combination of our spring harvest matcha, blended with natural mocha flavor for a creamy chocolatey coffee accent. You’ll be ready to dance all day long!
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.
Questions and Answers
Ask a question about matcha mocha and have the Adagio Teas community offer feedback.
Does the addition off the mocha flavor add calories or sugar?