A young monk came to the wise tea master Lao Cha and asked him:
– Sensei, every time I sit down to meditate, I’m falling asleep. But if I drink coffee, I get restless. Spending my days studying, I feel that I lack vitamins and energy, and it becomes harder and harder for me to concentrate on Buddha’s teachings.
– Your problem is easy to resolve, young man. Your answer is Matcha. It is the healthiest tea of all. We call it “a miracle in a cup”. Just drink it, and you’ll see.
Matcha is stone-ground green tea. The tea bushes for matcha production are shaded for 3 to 4 weeks before harvest. Shading tea helps the leaves to stack up on L-theanine and chlorophyll, which gives the resulting tea a natural sweetness, antioxidants, and umami. After harvest, every single leaf is carefully de-stemmed and de-veined, which requires skill, time, and patience. For ceremonial grade matcha, only manual de-stemming is acceptable.
Our top-grade organic ceremonial matcha is made from the most tender, hand-picked young leaves from the springtime harvest of Kanayamidori, Okumidori, and Asanoka cultivars, produced by a family farm in the Kakegawa region of southwestern Shizuoka, Japan.
Ceremonial grade matcha has a smooth texture and a savory umami flavor, making it an ideal choice for indulging in relaxation. We recommend you to prepare ceremonial grade matcha in the traditional ceremonial manner called cha no yu, using a chawan and a bamboo tea whisk.
- Using a small sifter, sift into a matcha bowl (chawan) few bamboo scoops (chashaku) of matcha. We recommend using about 3 scoops per 3.5fl oz / 100ml.
- Start slowly adding water of about 175-185ºF / 80-85ºC
- Using a chasen (the whisk), whisk vigorously in a zigzag (but not circular) motion. Do not scratch the bottom of the chawan. Keep whisking until all the powder is dissolved and the tea is frothy. To achieve a better result, keep turning the chawan counterclockwise while whisking.
Video on How to Make Matcha