Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves are carefully ground in granite mills until they become the precious powder.
This 'thick' matcha is good on it's own, or a great addition to smoothies and protein shakes.
Preparation: place 1 teaspoon of matcha per cup (or to taste) in a cup, add a few drops of hot water (160-180F) and stir with a spoon until a paste forms. Add the rest of the water and stir.
Origin: Uji, Kyoto, and is a first harvest, spring tea. Ours is considered a high grade for everyday consumption.
Note: One glass of Matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.