The Essential Matcha Tea Utensils
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Morning Matcha Classic Grade is an early-harvest blend made of organic tencha (dried tea leaves). This fine tea is denoted by its bright green hue and creamy aroma with hints of vanilla. When whisked with water the taste is full bodied with a lingering sweet finish.
Learn more on our Buyer’s Guide page.
Sift 1 tsp matcha tea into a tea bowl. Add 3 oz hot, not boiling, water (about 180 degrees). Whisk vigorously in a zigzag motion until a light foam covers the tea. Matcha is ready to drink. Adjust proportions to taste.
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.
Water quality and temperature are important in making good tasting matcha. Begin with cool spring or filtered water and bring it to just under a boil (about 180 degrees). Boiling water will “scorch” the delicate matcha leaves and impart a bitter taste.
We sourced this matcha from the environmentally friendly hillside region of Nishio. In the late 1800’s a Buddhist priest introduced the varietal and production techniques of the Uji region used in matcha production. Soon Nishio became a formidable producer of matcha tea. In 2001 JAS (Japanese Agricultural Standards Association), awarded its organic certification to the matcha teas from our Nishio farms.
Discover our comprehensive recipes section featuring recipes for matcha green tea lattes (Hot and Cold), smoothies, breakfast bowls and more.
Speak to an informed friendly Matcha Expert:
1 877 962 8242 / firstname.lastname@example.org