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Matcha Tea

Matcha Tea

Matcha (抹茶) is finely ground powder of specially grown and processed green tea. It's special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing.

The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The former is often referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinary-grade matcha. However, there is no standard industry definition or requirements for either. Different matcha manufacturers might provide their own definitions.

Blends of matcha are given poetic names called chamei ("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.

Traditional Preparation

Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.

If the sieved matcha is to be served at a Japanese tea ceremony, it will then be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl.

A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and then a modicum of hot (not boiling: 70–85 °C or 158–185 °F) 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. Because matcha can be bitter, it is traditionally served with a small wagashi sweet (intended to be consumed before drinking), and without added milk or sugar. It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha.

Usucha, or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.

Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping chashaku scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 oz) of hot water per serving, or as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and, thus, produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.


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  1. Matcha Bamboo Whisk

    Matcha Bamboo Whisk

    Chansen (Bamboo Whisk 100 Tate) is the important tool for whisking Matcha. This handmade Chasen is made of one piece of natural bamboo crafted into fine bristles. It helps to whisk Matcha powder into frothy lather, brings out the inner mellow of the tea. Learn More
  2. No. 247 - Organic Green Matcha Tea

    No. 247 - Organic Green Matcha Tea

    Matcha is made from Green Tea which is typically shade-grown and harvested in May, and the stems and veins are removed in processing. Then the tea buds and leaves are lightly steamed to prevent fermentation, thus developing the bright green color of the young tea leaves and sweet, vegetal flavor. This process inhibits the leaves from receiving vital nutrients and as a result, more chlorophyll is produced. You will get the sweet, vegetal smell to it; this comes from the amino acid called L-Theanine, again produced by the shade growing process. It is the L-Theanine which gives matcha nice, clean-drinking and green tea taste. The very top should have developing leaves that are soft and supple. This gives a finer texture to higher grades of matcha. Learn More
  3. No. 137 - Organic Green Tea Powder

    No. 137 - Organic Green Tea Powder

    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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  4. No. 209 - Samurai Green Matcha Tea

    No. 209 - Samurai Green Matcha Tea

    An excellent tea that is tending sweet with full body. Top quality Gyokuro tea base creates a stunning example of a premium matcha. Learn More
  5. No. 210 - Organic Rooibos Matcha Tea

    No. 210 - Organic Rooibos Matcha Tea

    Smooth with bitter chocolate notes. Finishes cleanly. Learn More
  6. No. 208 - Jasmine Canouan Green Matcha Tea

    No. 208 - Jasmine Canouan Green Matcha Tea

    Exceptional smooth green tea with enchanting night blooming jasmine notes. Learn More
  7. No. 207 - Bengal Club Chai Matcha Tea

    No. 207 - Bengal Club Chai Matcha Tea

    Smooth green tea enlivened with fresh Malabar spices. Peppery and saucy finish. Memories of Bombay’s Chai Wallah. Learn More
  8. No. 206 - Kenya Black Matcha Tea

    No. 206 - Kenya Black Matcha Tea

    Smooth tea taste with some astringency. Delightful malty notes with sugar and milk.

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  9. Kama "Chagama" Japanese Matcha Ceremony Tetsubin Cast Iron Teapot

    Kama "Chagama" Japanese Matcha Ceremony Tetsubin Cast Iron Teapot

    Chagama are iron pots used to heat water to make tea in Japanese ceremonies. Influenced by Zen Buddhism, the ceremony is the ritualized preparation and serving of powdered green tea "Matcha" by a skilled practitioner.

    This is done in the presence of guests formally and served in a tranquil setting. A full-length formal tea ceremony involves a meal, two servings of tea, and last approximately four hours.

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  10. 1 Pot of "Perfect Tea" Spoon

    1 Pot of "Perfect Tea" Spoon

    This cute spoon ensures you get the perfect amount of Tea every time!

    100% Stainless Steel


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