Milled slowly on traditional granite stones from shade-grown Tencha leaves. This vibrant jade powder delivers a silky, naturally sweet cup packed with beneficial polyphenols and calming L-theanine.
Key Product Specifications
- Origin Country:
- Uji, Kyoto Prefecture, Japan
- Ingredients:
- 100% Organic Stone-Ground Green Tea Leaves
- Certification:
- JAS Certified Organic & Non-GMO Project Verified
- Net Weight:
- 100g (3.52 oz net)
- Shelf Life:
- 18 Months (optimal within 60 days of unsealing)
- Storage Type:
- Resealable tin in a cool, dark and dry environment
Detailed Product Information & FAQ
What separates ceremonial grade from culinary matcha?
Ceremonial matcha utilizes solely young tender spring-harvest leaves stripped of veins and stems before slow stone milling. The result is a smooth texture without astringency, whereas culinary matcha relies on mature autumn leaves intended for baking recipes.
How does matcha caffeine compare to drip coffee?
A single standard serving contains roughly 35mg of caffeine. Paired with abundant L-theanine amino acids, the body metabolizes this stimulation slowly over several hours, preventing tremors and sharp mid-day drops.
Is a bamboo whisk necessary for preparation?
A traditional bamboo chasen creates the silkiest micro-bubble foam, but a small handheld electric milk frother or even a sealed cocktail shaker will produce a delicious, lump-free beverage.
Sift 1 to 2 grams (roughly one teaspoon or two chashaku scoops) through a fine mesh strainer into your chawan bowl to aerate the powder.
- Pour 60 to 70ml of hot water cooled to 75–80°C (167–176°F). Avoid boiling water to preserve sweet amino acid compounds.
- Whisk rapidly in a zig-zag or 'M' pattern from the wrist without pressing into the bottom until a dense light-green crema forms.
- To create an iced matcha latte, combine the whisked concentrate with 150ml of cold oat milk poured over fresh ice.
Fresh matcha is sensitive to light, heat, and ambient oxygen. After opening the inner foil pouch, keep the powder securely inside the opaque tin with both lids tightly pressed down.
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