Matcha / Ceremonial Grade

A small amount of matcha is placed in the bowl, traditionally using a bamboo scoop called a Chasaku and a small amount of non-boiling water is then added. The mixture is then whipped using the Chasen, a traditional bamboo whisk, until a liquid of uniform consistency is obtained, without lumps. Ideally, no traces of tea powder should remain on the edges of the bowl .

Suggestions from our Master

Matcha is a very fine powder of ground Japanese green tea, which has been ground between two stone millstones. It is used for the Japanese tea ceremony.

Its production begins a few weeks before harvest, when the tea bushes are covered to protect them from direct sunlight. This slows the growth of the plant, makes its leaves darker, and causes the production of amino acids that will sweeten the taste of the tea.

After harvest, if the leaves are rolled before drying, which is usually the case, the resulting tea will be Gyokuro. If, on the other hand, the leaves are unfolded for drying, they will crumble somewhat and produce Tencha. Tencha can then be ground into a very fine, light green powder, which is then called matcha .

Infusion: Once hot water is added and the mixture is whisked, the herb is infused and the Matcha can be drunk.

Temperature: 70-80°