Matcha is a fine, powdered version of the same leaf all tea originates from: the Camellia sinensis plant. However, the methods used to make matcha are highly specialized. Matcha is shade-grown under bamboo tarps, which inhibit photosynthesis and cause tea leaves to overcompensate in their chlorophyll production. The concentrated chlorophyll creates the iconic vibrant green color of matcha tea.
The crux of Matcha is its fine flavor and ample health benefits. Matcha’s complex, yet smooth flavor profile (a pleasant bitterness comparable to red wine and dark chocolate) is made more enjoyable when one knows that Matcha tea not only tastes great, but is great for you. In addition to chlorophyll, matcha is a concentrated source of amino acids (like the stress-reducing L-theanine), fiber, vitamins C & A, potassium, and a super category of anti-cancer antioxidants known as catechins. Because the whole tea leaf is powdered, you consume the whole nutrient package!
Just when you thought matcha couldn’t get any more wonderful, did you know you can enjoy your matcha in more ways than just a drink? Matcha is a food and beverage experience: incredibly versatile as a baking ingredient—the tea’s powdery state means it’s easily incorporated into countless recipes. Check out our blog for our take on tasty matcha treats!
Why wait five minutes for your typical teabag to steep when you can whisk up a frothy, creamy cup of matcha in 30 seconds? We enjoy a hearty black tea just as much as anyone, but when matcha contains ten times the amount of health benefits than a cup of traditional green tea… well, we rest our case.
Make a cup of Matcha with us: measure 1.5 chashaku (1/2) teaspoons of matcha into a wide-based latte or matcha bowl. Pour in 2-6 ounces of 160º-175º F water. Whisk vigorously with your bamboo chasen in an ‘M’ shape until matcha froths.
On-the-go: measure 2 chashaku (1) teaspoons in a to-go thermos. Fill with water, cap the lid, and shake vigorously for 30 seconds. Your matcha should froth at the top.
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"When matcha is prepared koicha style, the result is a thick syrup of green goodness. Unlike usucha, it may take a little bit of time to reach your mouth. But when it does, the drinker is greeted with a chewy brew of straight umami coupled with a silky sweetness that just lingers on the tongue..."