Stone-ground from shade-grown leaves into a fine powder, Matcha is whisked with a bamboo chasen in the Japanese tea ceremony. Shading before harvest lifts chlorophyll and pushes L-theanine to around 25 milligrams, the highest of any tea here, giving a vivid emerald color and a rich umami flavor alongside a caffeine near 34 milligrams. Because the whole leaf is consumed rather than steeped and discarded, every serving delivers its full complement of nutrients. Grown from Samidori, Okumidori, and Yabukita between 200 and 600 meters and picked in May, the finest grades come from the first spring harvest. The whisked preparation gives a frothy, concentrated cup unlike any infused tea.
विवरण
Matcha is a finely ground powder made from shade-grown green tea leaves. The shading process increases chlorophyll and L-theanine content, producing a vivid emerald color and rich umami flavor. Traditionally whisked with a bamboo chasen in the Japanese tea ceremony, matcha delivers the entire leaf's nutrients in every sip.
ब्रूइंग गाइड
अनुशंसित बर्तन: Chawan (tea bowl) with bamboo chasen (whisk) — matcha is not steeped but whisked into a suspension; the chawan's wide mouth allows the chasen's 80-120 tines to move freely.
Matcha is whisked, not steeped. Sift 2g of powder into a warm chawan, add 60-70ml of 80°C water, and whisk briskly in a W-motion with a chasen until a uniform froth forms. For koicha (thick), use 4g with 40ml.
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