Origin: Nishio, Japan

From a 100 year old tea company in Nishio region of the Aichi Prefecture, located deep within the heart of Japan’s main island, Honshu. The region is known for its rich history of Matcha production.

Process:  Matcha is ground into a powder from green tea leaves (known as Tencha) using grinding wheel stones. The quality and artisanship of these stones is a key factor in determining the quality of good Matcha.

There are less than 50 remaining Masters who still practice this ancient art of stone carving in Japan today.

The fine quality of this Matcha is what makes it a “Ceremonial Grade.”

Brewing Instructions:                             

Water Temp: 160°F (71°C)

Quality of Water: Best with Spring water

Quantity of Leaf: 1-2 tsp per 8oz water

Steep Time:  minutes

Infusions: 1

Matcha powdered green tea is not steeped but whisked with hot water and drunk immediately. It is traditionally used in the Japanese Tea Ceremony, Chanoyu, but can also be prepared simply at home for a refreshing, healthful beverage.

While your water is heating, soak the bristles of your bamboo tea whisk (Chasen) in water to moisten them and prevent them from any breakage. Place a teaspoon or two of Matcha in the bottom of a previously warmed bowl (Chawan) or wide, shallow cup.

Add 6 to 8 ounces of hot water (temperature can be adjusted to your preference, but generally 150 to 170 F. Quickly whisk the tea to a froth using your Chasen.

Drink immediately, enjoying the rich fragrance of the tea with each sip.

If you do not have a bamboo tea whisk, the beverage can be prepared by shaking the Matcha in a lidded vessel and then pouring into a bowl.

Metal whisks and other utensils do not mix the tea thoroughly enough or create enough froth to give the beverage smoothness.

For enjoying Matcha, nothing compares to the beauty and focused serenity of Chanoyu. There are Urasenke and Omotesenke tea schools located throughout Asia, North America, and Europe (other schools, though less common, can be found as well).