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 peaches. 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.
A whisper of peach scents this high-grade, first harvest matcha steeped in the fresh green taste and fragrance of spring. The matcha is from the Samidori cultivar from Uji, Japan blended with natural peach flavor. Sift, as desired, prior to using and brew 1 tsp. in 8 oz. of hot (160-180°F.) water for 2 minutes, or longer to taste. Or, place in an 8 oz. cup of cool water, whisk and drink. For a more delicate matcha taste, use ½ tsp. For a sweeter taste, add honey or agave. Refreshing, energizing, flavorful. A nice addition to morning smoothies or lattes.
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
Part of energy boost teas sampler
Explore a variety of teas with our popular sampler set.
Four teas included are:
gaucho mate chai, irish breakfast, jump start, matcha peach
energy boost teas
will make 35 cups
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.
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