The millennium-old tea of Japanese Tea Ceremony, matcha is created when shade-grown tea leaves are deveined (Tencha) and stone ground into a fine powder. The idea is to pour a small amount of water over the powdered tea and incorporate air with a whisk until a fine froth appears at the surface. Notes of cherry blossom, sesame, and toasted rice.
Size: 20 grams
Region: Yame, Fukuoka, Japan
Brewing Recommendations: Traditional Hot Whisk (Usucha): 2g (0.5 tsp) | 88 mL (3oz) water | 170°F | Shaken over ice: 2g (0.5 tsp) | Ice, 177-236 mL (6-8oz) water | shaken vigorously and served neat.
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