Teahouse Matcha
Organic Japanese Green Tea Powder
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Teahouse Matcha
Teahouse Matcha
Teahouse Matcha
Teahouse Matcha
Teahouse Matcha

Prepare Teahouse Matcha in the traditional, ceremonial manner called chanoyu using a tea bowl and a bamboo tea whisk.


50+ Servings

Qty:

Our top grade of organic matcha is

made from the first springtime harvest

of tencha, savored for its umami sweetness,

creamy taste and enlivening energy

About this tea

Our top grade of organic matcha is made from the first springtime harvest of tencha, savored for its umami sweetness, creamy taste and enlivening energy. Prepare Teahouse Matcha in the traditional, ceremonial manner called Cha No Yu using a tea bowl and a bamboo tea whisk. The traditional cultivation of tencha requires shading the tea garden for 3-4 weeks prior to harvest. This elevates chlorophyll and enhances L-theanine and other stimulating amino acids responsible for matcha's unique bounty of energy.

Ingredients

Organic Japanese green tea. Nutrition Facts: Serv. size: 1 tsp (2g), Amount per serving: Calories 5, Total Fat 0g (0% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Total Sugars 0g (Includes 0g Added Sugars, 0% DV), Protein 0g. Not a significant source of sat. fat, trans fat, cholest., fiber, vit. D, calcium, iron, and potas. *% DV = % Daily Value.

Origin

Kagoshima, Kyushu Island, Japan


Caffeine Level

High

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
high
Preparation
  • Imperial
  • Metric
Traditional Preparation

Sift 1 tsp (1.5g) into a tea bowl.
Add 2.5 oz (75ml) water at 165°F
Whisk until creamy and foamy with a bamboo chasen (whisk).

Kirishima Mountain background map mobile

Origin

Kirishima Mountain

Kagoshima, Japan

Kirishima Mountain is an active volcano on Japan's southern island of Kagoshima. The mineral rich volcanic soils of Kirishima Mountain create a perfect environment for growing organic teas. Because Kagoshima is situated in the southern region of Japan, the teas grown here are among the first to emerge during the Shincha season in early spring, sometimes even one full month before the northern regions begin to flush. Kirishima Mountain teas are noted for their lively green color and balance of umami with vibrant green bittersweetness.

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