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Organic Morning Matcha, USDA certified, 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 3-4 hours of mild steady energy. Perfect for focusing on work, meditation or play.
Our Organic Classic Grade Morning Matcha, is grown on tea fields at higher elevations with cooler temperatures, which naturally curtail bugs and pests. Organic production is new to Japan and presently used on only a fraction of tea farms. Morning Matcha has been made from organic tencha since we started selling it in 2008.
WARM UP YOUR WHISK
Before first use, soften your whisk by dipping it hot water for a few seconds. You’ll have an easier time whisking your matcha.
Store it in open air, or on a whisk holder.
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
Traditional utensils include a bamboo whisk, tea sifter, ceramic tea bowl and tea scoop. If you can choose only one, we recommend starting with the bamboo whisk, which froths the tea in the bowl and brings out the delicate flavor profiles of matcha. For making lattes or iced-tea, we recommend a hand-held milk frother or martini shaker.
The main difference between organic and conventional farming is using organic fertilizers versus 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.
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.
Speak to an informed friendly Matcha Expert:
1 877 962 8242 / [email protected]