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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.
Scoop about 1 teaspoon matcha into your favorite teacup and add a few drops of hot water to melt the tea into a paste. After the tea is melted, fill your cup with 6 ounces of water. Experiment with water temperature and amount of tea and water. Try adding a bit of honey or milk.
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
The main difference between organic and conventional farming is using organic fertilizers vs non-organic fertilizers. Organic is a relatively new concept being introduced to traditional and longstanding tea growing processes. This is why organic matcha only makes up a fraction of all matcha produced.
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.
Speak to an informed friendly Matcha Expert:
1 877 962 8242 / [email protected]