Matcha Ceremonial Grade40g tin canister
An exquisite ceremonial grade matcha grown in Uji, Japan's premium matcha growing area. Vivid green in colour, the aroma is intensely vegetal, the palate smooth, mellow and umami-packed.
Origin: Uji, Kyoto
Cultivars: Yabukita & gokoh
Matcha is the fine powdered tea used in the Japanese tea ceremony Chanoyu. The leaves are grown in a similar way to gyokuro, but with even more intense shading of up to 30 days before picking.
Shading increases the chlorophyll and amino acid content of the leaves, while reducing bitter tasting catechins.
The processed leaves, called tencha, are ground in granite mills to produce a vibrant green powder the consistency of talcum. Because the powder is so fine, it tends to form lumps via static electricity. The lumps do not easily dissolve in water, which is why some like to sift the powder before whisking.
For the essential kit for whisking up a frothy matcha, check out our great value Matcha Starter Set, which includes a matcha bowl, whisk and spoon.
High grade matcha is ground into very fine powder, so it gets rich foam on top when whisked with the bamboo chasen. However it is also easy for static electricity to build up and for matcha to clump. In order to improve the taste and avoid lumps, we recommend that you sift the matcha before whisking for a smooth texture.
For usucha, or 'thin tea', which is how matcha is normally served, use 2 chashaku (or 1 teaspoon/2g) of matcha to 70ml of water.
For koicha, the 'thick tea' used in Japanese tea ceremonies, use 4 chashaku (or 2 teaspoons/4g) of matcha to 50ml of water. Only high quality matcha, like our Ceremonial Grade, is suitable for koicha.
Warm a chawan (wide tea bowl) with hot water then pour away. Sift the matcha into the chawan and add water at 70-80°C. Carefully stir the tea to dissolve it with a chasen (bamboo whisk), then whisk in a 'W' motion at high intensity until the surface of matcha has a frothy appearance. Take care not to crush the powder with the whisk on the base of the bowl.
The idea is to drink the liquid with the frothy head still intact, so relatively quickly, which serves to dissipate some of the strength of the tea. Water at 80°C is hot enough to draw out some of the teas bitterness without being overwhelming. High quality matcha has a balancing sweetness from the chlorophyll.
Crystallised sweets are the perfect accompaniment to a bowl of matcha, which cuts through the dry matcha notes.
NB Ingesting the whole leaf does mean you are drinking more caffeine than when steepling whole tea leaves, however the amino acid L-theanine does counter the the affect.