Our top grade organic ceremonial matcha is made from the most tender, hand-picked young leaves from the first springtime harvest of Saemidori cultivar, produced by a family farm in Shizuoka, Japan.
How to make Matcha:
The making of this top grade matcha was supervised by Hiroyuki Sugimoto, known as Tea Maestro Sugimoto. He is the 2nd generation master-taster and winner of the Green Tea Connoisseur Award at the Japanese National Blind Tea Tasting Championships. Sugimoto's well-trained palate allows him to determine which leaves are of superior quality and which are not worthy of incorporating into his teas.
This tea is being grown in Kakegawa region of southwestern Shizuoka, Japan. The farms are located on verdant mountain slopes. The steep terrain prevents the use of machinery, so all leaves are tended to and harvested by hand. This allows the farmers to get close and personal with their tea plants – a very important factor in producing high-quality tea leaves.
Our ceremonial grade matcha has a smooth texture, as well as a savory umami flavor, which makes 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.