Ceremonial Grade Matcha

Originating from China, this tea was brought over to Japan centuries ago and has since become one of Japan's most famous teas. 

Take the finest green tea leaves and stone grind them into a fine powder, and you have matcha. With matcha you consume the whole leaf, gaining the most possible health benefits as well as the greatest energy boost. However, unlike the caffeine hit you get from coffee, matcha gives you a gradual and sustained energy release. This can be a great alternative for those looking to tone down their coffee or energy drink intake, but who still need that pick-me-up.

Expect to find grassy and vegetal notes, like green beans, fresh steamed veg picked from the finest fields and even buttery sweet notes.

Matcha has spread far and wide and is used in cooking, cold brew drinks, smoothies and health drinks. This high grade matcha can be used in all of the above.

One thing to note is, as this is a very fresh tea, it should be stored correctly, away from sunlight in a sealed container. My matcha is foil sealed within another Tea Rebel foil pouch to ensure freshness. Please enjoy the matcha as soon as possible, as it's a more expensive tea people sometimes try to save it and drink it sparingly, but the longer you keep the more likely it is to loose its lustre and flavour. I'd recommend finishing it within 4 months to get the most out of it.

Brewing Parameters:

Preheat a chawan or bowl by pouring off-boil water into it for around 30 seconds.

Place the tea into a matcha chawan or bowl. Add a splash of cold water and mix it with the tea to create a paste. This can be done using a matcha whisk (chasen). Gently add 70ml of 60 degree water. Next is the whisking. You can use an electric whisk, but I recommend a bamboo whisk called a Chasen to whisk it into a smooth froth. Do not whisk in circles but instead in a back and forth W motion. After a short time you should notice a froth appearing. Drink up and enjoy! This preparation method is called Usucha. 

For a more intense sensation, try Koicha. Follow the same steps as Usucha, but instead, use 3-4g of matcha and 35-45ml of water. This creates a much thicker drink without froth. Like an espresso , but for tea.

Please note you can experiment with this according to your own taste.

Origin: Japan