Premium matcha green tea powder fresh from Japan!
Uji matcha vs matcha- which is better?
Uji produces the highest quality gyokuro and matcha
Uji has perfect conditions for producing matcha- misty climate, sloping hills, rich soil and a wide range of temperature between day and night.
When you drink matcha you consume the leaves. This makes matcha especially potent and energizing.
To prepare quality matcha you should use 2 items- a matcha bowl and a bamboo whisk. The chashaku (bamboo spoon) is not necessary. Some customers enjoy using it as it adds to the ritual effect of preparing the tea. This spoon is included in our matcha sets in our catalog.
Ceremonial grade matcha is whisked to make a stronger tea
This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.Matcha preparation is personal, and there are no rules outside of Tea Ceremony.
If you are new to matcha it may take you 2 or 3 attempts to find the concentration that is right for you. Ceremonial grade matcha is very thick, like syrup. If you whisk thin tea this way it might be somewhat bitter.
There are 2 types of gourmet matcha teas- koicha and usucha- Japanese Tea Ceremony terms which translate as "thick" and "thin" matcha.
While there is a qualitative difference there is also a significant difference in cost.
Usucha comes from tea leaves that are less than 25 years old. Koicha comes from the first harvest of leaves that area minimum of 25 years old.
Matcha comes from tencha- gyokuro leaves that have been steamed and dried.
Tencha is stone-ground to a very fine powder.