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.
Origin
Kagoshima, Kyushu Island, Japan
Ingredients
Organic Japanese green tea



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
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).

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Matcha at Home
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Origin
Kirishima Mountain
Kagoshima, Japan
Region Details
Region
Southwestern Japan
Elevation
100-400 meters
Harvest
March - June
Cultivar
Yabukita, Saemidori, Okumidori, Okuyutaka, Kanaya Midori