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No. 137 - Organic Green Tea Powder

Quick Overview

Early in Tang Dynasty (618–907), Chinese people invented the steamed green tea – known as 碾茶 (niǎn chá: green tea leaves crushed into small pieces). It is the forefather of matcha – the Japanese tea we known today that is milled into powder from Niancha.

As the custom of drinking tea was changing, in Ming and Qing Dynasty, the way of brewing tea was much similar to the modern ways. Niancha disappeared in tea’s history.

Nowadays, Green Tea Powder is made in this process: steam fixation – rolling – drying – milling. During the steam fixation, the number of some oxide starts to increase, like the flavonol and ester. The component ionone is produced. They form the unique aroma and taste. Thus steam fixation can bring the Green Tea Powder a special flavor and light green color, different from normal green teas.

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Tea Tree – Jiukeng Plant

The fresh tea leaves of making Green Tea Powder is from the Jiukeng tea trees. It is also known as Jiukeng large leaf species, seeding family, bush, mainly distributes in Chun’an, Kaihua in Zhejiang Province and Shexian in Anhui Province. In 1985 it was verified as a national specie of number GS13023-1985 by the National Crop Variety Certification Committee. The spring tea has one bud and two leaves, and contains about 3.4% of amino acid, 20.9% of tea polyphenols, 13.3% of catechin and 4.1% of caffeine, which is suitable for making green tea. The dry tea is green bloom, with strong aroma and heavy flavor.

Introduction of the Origin Place

Map of Zhejiang province

Good environment can provide good tea. Our Organic Green Tea Powder comes from Tianmu Mountain (Eyes on Heaven Mountain), located in Lin’an, northwest in Zhejiang Province, a distance of 84 kilometers away from Hangzhou. Tianmu in Chinese means the eyes on heaven. There is a pool on each top of east peak (elevation of 1480 meters) and west peak (elevation of 1506 meters) of Tianmu Mountain. The two pools look like the eyes that are watching the sky. This is how it was named.

Lin’an is in the northwest of Zhejiang Province. The Tianmu Mountain in Lin’an covers 4284 acres, ranges from E 119°24′11″ to E 119°28 ′21″, N 30°18′30″ to N 30°24′55″, with elevation of 300 m to 1556 m, and a typical forest ecosystem and landscape of middle subtropical regions. As the mountain lies on the north edge of middle subtropical region, meanwhile is affected by its particular structure, the climate here is cool in summer and warm in winter. The average temperature is 14 ℃. The major soil is the widely spread red soil. All of these conditions make a best environment for planting organic tea trees.

Additional Information

Ingredients Green Tea
Product of: China
Region(s) Zhejiang Province - Tianmu Mountain
Antioxidants High
Caffeine Low
Makes Great Iced Tea No
Milk No
Sugar No
Lemon No
Mint No
Organic Yes
Western Method (Amount) 1/2 Teaspoon
Western Method (Water Amount) 8.45 fl oz / 250 ml
Western Method (Water Temp) 180 F / 82 C
Western Method (Time) Whisk briskly until frothy
Steeping Notes

One common misconception people have of Matcha is that it must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways.

Ceremonial Matcha:
*Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools (bowls, scoops, and a whisk).
1) Prepare tea bowls by warming them with boiled water.
2) Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3) Pour the water out and dry the bowl with a paper towel.
4) Using your teaspoon, add 2 scoops of Matcha to each bowl.
5) Pour 1/3 of a cup of your hot water into each bowl.
6) In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7) Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8) Consume immediately (in Japan, it is customary to drink the entire bowl in 3 quick slurps).

Hot Matcha Latte:
1) Measure approximately 15oz. (450 ml) of milk into stainless steel carafe.
2) Add 1 teaspoon or 2 matcha measures of Matcha.
3) Stir with long spoon to combine with milk.
4) Add 1 oz. (30 ml.) of flavoring syrup.
5) Froth vigorously with frothing wand from espresso machine.
6) When blend is smooth with micro bubbles, pour into cup.

*You may substitute 2 tablespoons of either Maple syrup, Agave syrup or Honey for the flavoring syrup to taste. We recommend using a measuring cup to prepare and use as a training guide.