One of the most famous teas in the world, Japanese Matcha is a powdered green tea that is used in the Japanese tea ceremony, and has been used for such for centuries. The ancient Japanese believe that tea was a gift from the heavens that holds great restorative and spiritual power. Ancient Japanese poet, Sen no Rikyu who is considered to be the most influential on the development of the tea ceremony (or Chanoyu), believed "though many people drink tea, if you do not know the Way of Tea, tea will drink you up."
The rules around how to drink Matcha have loosened, however. Two cups of brewed Matcha contains 7 times the antioxidants of orange juice, 20 times that of apple juice, and nearly 20g of calcium. On a gram per gram basis, Matcha contains roughly 10 times the polyphenols found in regular teas. Because of the health qualities, the tradition has broken – Matcha is now even served cold.
Matcha is made using Gyokuro leaves that are steamed and dried after plucking. Next, the tea is stripped of all stems and veins, resulting in nothing but pure leaf, which is then stone ground into fine powder. Since the "tea" is powdered, the leaf itself is consumed – and there is no other tea in the world consumed like this! This tea is a high quality Japanese Matcha grown in the Izu peninsula near Tokyo. Traditionally, this tea is served hot with no additions, and is frothed with a whisk.
For the best brew, we recommend preparing Matcha with water that has been brought to a boil and cooled slightly (to about 180° F). Matcha can also be sifted before brewing, so it does not form lumps when water is added.