Organic Shade-Grown Matcha 2014- 50 grams

Organic Shade-Grown Matcha 2014- 50 grams

Today, Matcha is a well known component of Japanese tea ceremony that has made its way into recipes (it is very popular in culinary use for its natural green color), lattaes, and candy. In fact, the origins of this unique tea run deep into the history of Chinese tea customs. The pulverized leaf whipped into water, originated in the Song Dynasty (960-1279). The modern way of drinking infusions from loose-leaf tea only started with the Ming Dynasty (1368–1644). Before then, tea was steamed and compressed into solid cakes, breaking pieces off and using pieces as needed. The tang dynasty tea customs would break this compressed tea into the size of rice,  boil it in a large pot, and serve the liquid in a bowl. The Song Dynasty tea customs demanded an even finer grind of the compressed tea which was added directly to the tea bowl and whipped with water.  The leaves are stone ground (Shi Mo) in to a very fine material. The tea’s name sake in Chinese – “mocha” with “mo” meaning ground and “cha” meaning tea. This manner of preparing tea ended in the beginning of the Ming Dynasty, but continued in Japan, where it had been introduced as early as 9th century by ambassadors and Buddhist monks.

Our organic Matcha is grown in tea gardens in Zhejiang Province that are shaded every Spring. This shading begins one month before the new growth develops on the bushes. There are two outcomes in the chemistry of the newly grown tea leaf: chlorophyll levels increase for darker green color and the amount of tea amino acid in the leaves dramatically increases,  giving the tea a smooth and sweet character. Our Matcha is picked in early April. It is steamed to de-enzyme the leaf and prevent it from oxidizing. Most green teas use pan firing or an oven for this step. There is no kneading of the leaf, to preserve its juices. It is then dried and stored in a refridgerated area until it is ready to be ground into a fine powder by a special mill.

Matcha is richer than a normal infusion of loose leaf tea. To avoid nausea, it is best to take food or a small dessert with your tea, as is done in some tea ceremonies. The fine particles of matcha powder are sensitive to heat and light. Fresh matcha is much different than that which has deteriorated from improper storage. It is best seal your containers well and store them in a refrigerator or cool place.

Tea Origin: Zhejiang Province, China
Tea Master: Fan Jin
Harvest Time: Middle of April


The traditional way to make matcha uses a tea bowl, sometimes called a “Matcha Bowl” and a bamboo whisk. Start by warming your bowl by whisking it with heated water. Once you dump out the water, add two to four grams of matcha into the bowl, depending on how light or thick you enjoy your tea.  Heat your water to 140-160 degrees. First, add a spoonful of water and gently stir the powder into a smooth, thin paste. After the tea mixed to smoothness, add another 60 ml and stir vigorously to make an even froth on the top of the liquid. Now sip your tea and enjoy.

For a simple way to prepare a daily cup of matcha,
Use a 12  oz cup or glass pot
add two grams (about one teaspoon) of tea and a small amount of water and mix until smooth.
fill pot with hot (160 degree) water, or if you prefer, use room temp or colder water during the summer.

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seven cups matcha tea powder
whisking matcha
whisking shade grown matcha
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