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Contains Caffeine


Our best Matcha grade. Organic Japanese shade-grown green tea matcha powder "Camellia sinensis". Crafted for sophisticated chefs' palates. Silky & lingering sweet aftertaste. A 'thick' matcha. Our best grade of Japanese Premium Matcha powder. A best grade for Ceremonial Matcha, yet priced reasonably for everyday drinking.

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SKU: 3104-100


The health benefits of matcha are greater than those of green tea. Matcha is especially effective in providing the full benefits of anti-oxidants, and promoting fat oxidation because the leaf itself is ingested.

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Matcha is a variety of fine, powdered green tea used particularly in the Japanese tea ceremony, as well as to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous matcha-producing regions are Uji in Kyoto, Nishio in Aichi, Shizuoka, and northern Kyushu.

Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. Only the finest tea buds are hand picked, and it can take upwards of one hour to grind 30 grams of Matcha. Matcha is made from shade-grown tea leaves also used to make Gyokuro, unlike other forms of powdered tea, such as powdered Sencha.

Powdered tea, stored and traded as tea bricks, was invented in China during the Song Dynasty (960-1279). Preparation and consumption of powdered tea was formed into a ritual by Zen (Chan) Buddhists. [citation needed]

Zen Buddhism, and powdered tea along with it, Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but in to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha. The cultural activity called the Japanese tea ceremony centers around the preparation, serving, and drinking of matcha. The 16th century tea master Sen no Rikyu is regarded as the person who perfected this cultural activity. The kind of Japanese tea ceremony that he conceived is called wabi-cha or sōan-cha.


A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called chashaku, and then a small amount of hot not boiling water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid and no ground tea should remain on the sides of the bowl. It is traditionally served with a small sweet.

Other ways to prepare is to use an immersion blender. This will help to whisk the matcha and break up the lumps. Another way is to treat the matcha as you would when you prepare hot chocolate using cocoa powder. If you add a small amount of hot water to make a paste and then add the rest of the water it will also mix with few lumps. When making a smoothie the matcha will mix easily when you blend all the smoothie ingredients together.

To prepare Matcha as a hot drink I generally use 1⁄4 to 1⁄2 tsp of matcha per cup. Using more may result in too green of a taste for your palate. If you are new to Matcha it is best to use less at the start. When making a smoothie I generally use aprox. 1 tsp per cup. You need to use more when blending with milks and other ingredients.

When using Matcha to bake use approx. 1 tbsp of Matcha for 1 1⁄2 cups of flour. Sometimes I remove a little of the flour and replace that amount with Matcha. If you use it in baked goods that are light in colour then they may have a greenish tinge. Using matcha in baked goods like brownies will hide the green colour.


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