Matcha is an ancient method of processing tea in which the raw leaves are steamed and ground to a powder. This type of powdered tea was introduced in Japan by Zen monks from China in the late 12th Century.

Zen Buddhist monks consumed Matcha while meditating to stay alert and calm. From the perspective of Zen Buddhism, the Japanese tea ceremony can be seen as a way to achieve enlightenment and to follow the path to spiritual and aesthetic perfection. The ceremony is intertwined with three philosophical concepts essential to Zen Buddhism: Yugen or innermost beauty; Sabi or the beauty of the ordinary; and Wabi, eternal loneliness.

Cultivation and preparation require special methods. Several weeks before the harvest the leaves are covered to hide them from direct sunlight. This makes them more tender and juicy, less bitter, and richer in amino acids. The young leaves are harvested while still tender and then dried, stems removed, and made into a powder. Production is very limited. This brings out a sweet taste or Umami with less bitterness. The manufactured leaves are milled like flour to produce a fine green powder. In Japan, Umami is considered to be the fifth human taste, rounding out sweet, sour, salt, and bitter.

This tea is a powerhouse of antioxidants and contains L-theanine, which helps relax the mind, enhance mood, focus, and alertness. Matcha contains 137 times more antioxidants than plain green tea.

Matcha tea focuses and stimulates brain activity, improves mood and calms the nerves, preserves youth and brightens the skin, promotes weight loss, contains more antioxidants than ginger, blueberry, spinach, and broccoli. This century old health elixir increases academic performance, concentration, immunity, energy and vivacity.

The people of the Okinawa islands have an average life expectancy of almost 90 years and low rates of chronic disease. The highest quality matcha is produced and consumed there and health experts attribute the native Okinawans? longevity and vitality to regular consumption of Japanese Matcha tea.

We recommend that you freeze unopened packages of tea. After opening, store your tea in an airtight container in a cool dark cabinet, but not your refrigerator. Storing open packages in a refrigerator may cause moisture to condense inside the package, harming the tea. Once the package is opened, the tea has a shelf life of three months.

Brewing Instructions

Brewing Matcha powdered tea is very different than steeping the leaves. You should have at least one special tool, a bamboo whisk called a chasen. Start with boiling water and two cups.

1) Pour boiling water i one of the cups.

2) Measure Matcha into the other cup. Use special Matcha tea spoon or half teaspoon.

3) Pour 3 oz water from the cup into the Matcha cup.

4) Whisk the Matcha with the water until foam is formed.

Matcha is a fine powder made from tea leaves. The powdered leaf doesn’t dissolve in the water, but is suspended in the liquid. Consequently, it is important to enjoy this drink before the tea powder settles to the bottom of the cup.

Traditionally, this tea is taken without sugar, honey, or milk and consumed in silence and peace.

You can also add Matcha powder to your lattes, smoothies, ice cream, muffins, and any food you would like to augment with its unique and beneficial nutrients and beautiful green color.

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