Japanese Matcha Tea is a fine green powder made from whole ground tea leaves.
The leaves are shade-grown for three to four weeks before harvest. It is then slowly ground in stone mills. It takes one hour to grind 30 g of matcha.
Since matcha is a concentrated form of green tea, it has been believed for centuries that Matcha possesses higher health benefits than regular green teas. Matcha health benefits on body have been scientifically proven.
Matcha contains 10x more Antioxidants than Green Tea.
During shaded growth, the green tea leaves produces more theanine, boosting brain functions and reducing stress levels and anxiety.
Our matcha is grown and ground in Japan for Authenticity.
Our Matcha is distinguished by its rich flavor and dark green color.
Our matcha is packed at source to ensures that it is unadulterated, safe and free from any artificial colours and flavours.
The high quality seal ensures that it remains fresh for longer periods of time.
Check for the Country of Origin of Matcha. Authentic matcha is made only in Japan.
When rubbed between your fingers, a good quality matcha green tea has a fine and smooth feel to it.
The most simplest way to identify a good matcha. Good quality matcha should have a bright green colour. Lower quality will have a dull green colour.
But beware of added colours to matcha.
High Quality Matcha has a rich and smooth Umami Flavor. The lower the quality, the astringency increases.
High grade matcha has a strong fresh and a sweet smeel to it.
High grade matcha has a long and smooth, silky finish that lasts for about 30 seconds.
High grade matcha when whisked, gives a creamy frothy foamy layer on top.
Using a traditional bamboo scoop called “Chaki”, take around 1tsp of matcha in a Traditional bowl called “Chawan”. For Koicha use 2tsp.
Gently add small amount of hot water in the bowl.
To Make Usucha (Thin Matcha)
Using a bamboo whisk called chasen, Whisk the matcha and hot water briskly in a quick, back-and-forth motion using only your wrist.
Continue Whisking for about 30 seconds, or until your Matcha has a thick froth with many tine bubbles on the surface.
To Make Koicha (Thick Matcha)
Koicha doesn’t involve a fast whisking action to make a frothy cup. Instead, it is a slow kneading process from left to right, up and down, and circulatin motion for making a thick, smooth and even consistency.
Sift your matcha into the bowl, this will ensure that there are no lumps and it will make your matcha smooth.
To properly whisk Usucha with your chasen, make an “m” or a “w” shape motion using your wrist.
To avoid damage to the delicate bamboo whisk, avoid touching it to the bottom of the bowl.
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