Preparation:

1.) Using the bamboo tea scoop, measure out 1 ½ tea scoops
(About 1 Gram or 1 Tea Spoon) of Matcha into the Matcha bowl.

2.) Add water and using the bamboo whisk, whisk rapidly until tea is
dissolved and liquid is topped with a light colored foam.

3.) Zig zag patterns and concentrating the whisk on the center
of the bowl works best.

4.) Drink immediately, before powder has time to settle.

Important! Water Temperature: Maximum of 175 ℉ ( 80 °C ), not boiling.
Allow boiling water to cool or your Matcha will taste bitter.

Matcha is renowned for its plethora of health benefits. It is rich in nutrients, antioxidants, fiber and chlorophyll. It is an ideal drink for diabetics and those on low-sugar or low–carb diets because it is sugar free. Matcha is also known to be a potent cancer preventer. Read more: Health Benefits of Matcha

About three weeks prior to tea harvest, the farmers cover the tea plants with shade cloth made of bamboo mats or tarp, gradually reducing the level of sunlight that gets to the plants. This increases the chlorophyll content and turns the leaves dark green.

After the harvest, the tea leaves are steamed and air dried. Next, the leaves are sorted for grade, and then de-stemmed and de-veined. Now the leaves are called Tencha. Once the Tencha is ground into powder, it is called Matcha.

Origin Japan – Kyoto area