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No. 247 - Organic Green Matcha Tea

Quick Overview

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.

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Details

Origin

Wuyuan is a county of hilly and mountainous area with humid climate which locates in the northeastern part of Jiangxi Province. The surrounding mountains, misty climate and the fertile soil make it great environment. Tea farmers in Wuyuan always follow ancestors organic growing ways of not using pesticides and chemical so that the teas are all natural, resulting in most healthy beverage.

Map of Jiangxi province


Tea Garden

The Jinshan Organic Tea Garden is specially managed; tea plants for matcha are shade-grown for about twenty five days before harvest. This is to avoid most of the ultraviolet ray in order to compound more chlorophyll and amino acid; as well as keep tender tea buds and leaves. Organic growing here to avoid using any pesticides or chemical to ensure the teas is absolutely natural and healthy.


Tea Bush

Matcha is made from tea leaves from fine tea bush Soubei, Zhaori, and Zhaolu which are clone preparative variety. The leaves from these tea bushes are tender and best for producing Matcha. With the late plucking time to prolong the growing period the tea leaves, thus reducing the bitterness taste. Matcha made from theses variety must have characteristics of vibrantly Green in color, fresh and sweet taste, and smooth finish.

Additional Information

Ingredients Green tea
Product of: No
Region(s) Jiangxi Province - Wuyuan County
Antioxidants High
Caffeine Low
Makes Great Iced Tea No
Milk Yes
Sugar Yes
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.