To ensure freshness we import our matcha powder directly from Kyoto Japan. The matcha we source is a bright shade of green and is the tea used for the ancient Japanese tea ceremony. This is high-grade Nibancha, the second tea harvest of the year, and is grown in the shade for 20 to 30 days before harvest by the "Jikagise" method. As a result it has a smooth and mellow vegetal taste and much less bitter.
How to Prepare Matcha
- 1 tsp matcha powder
- 2 oz filtered hot water, 180° is ideal
- 6 oz additional hot water or steamed milk, ideal temperature for milk is 140°
- Honey or maple syrup to sweeten if desired
- Sifter for powder
- Matcha bamboo whisk or small wire whisk
- Bowl or mug
- Sift any clumps out of the powder into bowl or mug.
- Pour in 2 oz of hot water.
- Using the matcha whisk, in a zig zag motion whisk briskly from side to side until matcha is fully dispersed and a frothy layer has formed on top.
- Add the remaining 6 oz hot water or steamed milk of choice and gently stir.
How to Properly Store
Choose a container with an airtight lid, preferably one that will not let light in and store in your fridge. You will want to choose a container that can securely keep the contents free from any other odor that might be in the fridge, will extend the quality of your matcha, and retains the oh so important chlorophyll. An element within matcha that not only gives it its gorgeous emerald green color but is a powerful detoxifier, eliminating chemicals and heavy metals from your body. Properly stored, matcha will last for up to one year.