FOR ENERGY, DETOX, WEIGHTLOSS AND CONCENTRATION
SHADE COVERED CULTIVATION
Whisk Matcha is grown only in Japan, where local farmers cultivate it by traditional methods, from growing to grinding.
Stone Ground Premium Grade Tea
Several weeks prior to harvest in the Spring, farmers cover the tea plants with bamboo mats or tarp, gradually reducing the amount of sunlight that reaches the plants.
After harvesting, the leaves are steamed and then air dried. Next, the leaves are sorted for grade, and then destemmed and deveined.
Tea grade matcha is ground on a stone mill to achieve a fine powder texture, unlike industrial grade matcha which is ground by machines.
Distinct Grades of Matcha
Matcha teas made from young leaves at the top of the plant create fresh grassy sweet tasting bowls of tea. More mature leaves are used for blending,
or ingredient grades. These are not as finely de-stemmed and usually have a more astringent flavor profile.Read more in our Matcha Buyer’s Guide.
Matcha is versatile and flexible. Originally consumed as a tea with water, matcha is now a popular ingredient in mixed beverages such as morning smoothies, green tea lattes and more. We offer guidelines and ideas on our Preparing Matcha Guidelines.
BRING AN OPEN MIND
Most of us in America are new to matcha. We didn’t grow up watching our mothers whisk a bowl of matcha on the kitchen
But bring an open mind, and know that matcha is a flexible ingredient that works hot, cold, sweet and savory. Matcha
can suit any lifestyle whether you want to use traditional utensils like a whisk or modern milk frothers.
However you like to
drink it is the best way to enjoy it. And with 137 times more antioxidants than brewed green tea bags, matcha tea offers a mega
infusion of anti-aging nutrients in every sip (or bite.).
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