(Matcha: powdered tea from Tencha*, steamed and dried. Tea leaves are covered by shades two-three weeks prior to the harvest. So that, leaves are very tender and delicate. )

Matcha is well-known as the tea used in the tea ceremony. (the way of tea: CHADO in English, SADO in Japanese). However, as 100% of this tea can be consumed, it has well-known health benefits. We recommend that people drink it daily. It is very quick to prepare with a bamboo whisk. As Matcha for CHADO is a very high-quality powdered tea, it is quite expensive as compared with cooking matcha. We were able to find a very economical and high-quality tea.

It can be used in many different ways:

1. Just as is: Mix tea and warm water very well (we recommend a bamboo whisk which mixes very fine Matcha with water or use a juce mixing machine): half a spoonful with 50ml of warm(50-70C) water. This is the same as the CHADO way.


2. Put it into a glass of cold water with ice. This is very refreshing. If desired, a sweetener such as maple syrup, honey or sugar can be added prior to the cold water and ice.


3. Put it into a glass of cold milk with ice. This is Matcha au lait. If desired, a sweetener can be added, as detailed in item 2).


4. Mix it with ice cream to make a Matcha Ice Cream.


5. Use it in pasta, cakes, cookies, tempura, etc. It lends a beautiful green colour to the results (but please note that our matcha tea does not contain any unnatural ingredients or additives to make it green!)

*Tencha: Same as GYOKURO, these tea leaves are covered with shades 2-3 weeks prior to harvesting. It makes a very fine and delicate tea. SENCHA is made from new tea leaves, GYOKURO from new tea leaves but only those 3 or 4 leaves from the top of the branch (an average branch contains 8 to 10 leaves). That is why it has a very delicate taste and is much more expensive than Sencha tea. Matcha tea, unlike Sencha, which is rolled, is dried then powdered with a stone grinder.