The ceremonial drinking grade of Matcha is perfect for daily consumption. This daily treat contains the highest color quality, nutrient value, and taste for the average consumer.  Matcha is the only tea variety that is ground into fine powder form. When drinking Matcha or enjoying a food or beverage made from Matcha - you consume the entire tea leaf. Thus receiving the full nutrition benefits of the whole tea leaf, high concentration of green tea antioxidants, amino acids, vitamins, minerals and fiber.

Origin: Nishio, Japan
Organic: Certified organic by Japanese Agricultural Standards Association (JSA)
Harvested: By hand
Yields: 18.5 tsps, 15 - 20 cups

Matcha is extremely rich in 3 very important nutrients that are of high interest for healthier lifestyle living: Insoluble Fibers, Antioxidants, and L-Theanines. Is rich in nutrients and antioxidants, especially the potent and renowned catechin, EGCg.  Matcha contains caffeine, which stimulates the body, and amino acids, which relax the mind.  A serving provides 3 to 4 hours of mild steady energy.  Perfect for focusing on work, meditation or play.

Real Matcha is vibrantly green and juicy, mildly sweet, and has a pleasant aftertaste. If you have ever tasted Matcha that is bitter or is a dingy yellow or brownish in color, it is most likely not fresh Matcha or real Matcha.

Preparing and whisking Matcha to make it frothy on the surface can be a fun and wonderful experience when serving Matcha to yourself and a visual treat when serving it to your guests.

Here is the basic way to prepare a bowl of Matcha.
You may need a couple tries in the beginning to make a nice creamy froth but once you get the hang of it, the satisfaction of attaining perfection will bring you joy as you relax to enjoy a nice healthy and wholesome bowl of Matcha made just by you.

1. Before adding hot water to Matcha, it is recommended that Matcha is sifted
    using a tea strainer or a sifter to avoid clumps of Matcha from forming in the
    tea.
2. Place about two bamboo tea scoops (½ to 1 tsp.) of Matcha powder in the
    bowl.
3. Add 2 to 3 oz. of pre-boiling water to the bowl (180Fo). Boiling water may not
    be the most suitable for Matcha because it does not bring out the best flavor
    and the natural mild sweetness of the tea.
4. Using the bamboo whisk or Milk Frother: whisk briskly with the motion of
    making the letter "M" or "W" or zig zap motion. The whisking brings oxygen
    into the tea to create a nice frothy layer on the surface with many air bubbles.
    (Optional) To remove the air bubbles, simply lift the whisk slightly and lightly
    stroke the surface of the froth a few times until air bubbles have completely
    disappeared. Using soft water is best for Matcha green tea and any
    other Japanese green teas.
5. Depending on personal preference, add more water to adjust for desired
    taste. Try adding a bit of honey or milk.

Remember to add more water only AFTER whisking.

Three Key Points
1. Amount of Matcha (two scoops or  ½ to 1 tsp)
2. Amount of water (starting with 2 - 3oz. water)
3. Temperature of water (not boiling, approx. (180Fo)

How to Maintain Freshness of Matcha
1. Keep in the refrigerator or freezer
2. Keep away from any moisture and direct contact to light
3. Keep away from items with strong odor

Why Sift?
For the same reason bakers sift flour before using. The static electricity in the air encourages powders (be it flour, baking powder, cocoa, etc) to stick together and form clumps. The same is true with matcha green tea powder. Sifting matcha smoothes it out and lets it blend better into your drink or cooking recipe.