Our top grade Organic Green Tea powder from Nishio, Aichi, Japan.
Highest grade certified organic available in the U.S. Meets and exceeds all standards (herbicides, pesticides, fertilizer, radiation, etc.)
Exotic, potent, and very flavorful. A hint of sweetness and a creamy mouth feel.
High in antioxidants. Versatile and healthy.
Try our Matcha in creative recipes, too.
1.4 oz Tin - $24.95 | 4.0 oz pouch - 34.95
Water: 150-160°F | Powder: 1/2 tsp per 6 ounce cup | Infusion Time: instant
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Tea powder instantly dissolves. Great in smoothies and culinary recipes
- If you want stronger tea, use more matcha
A Japanese study found that drinking green tea daily can lower the risk of death from a variety of different illnesses, including cardiovascular disease. The Tohoku University study looked at over 40,000 healthy adults aged 40-79 who lived in Japan. Over the course of the 11-year study, people who drink three or more cups of green tea a day had a 16 percent lower risk of dying from any cause and a 26 percent lower risk of dying from heart related illnesses than those who only drank one cup of tea a day.
Matcha is a Japanese green tea that is finely-grinded into powder. The origins of matcha dates back to the Tang Dynasty (618-907AD) where tea leaves were steamed and formed into bricks for storage and trade. The tea was prepared by roasting and pulverizing, making it into powder. The powder was then added to hot water and salt. This method of preparing tea became popular during the Song Dynasty (960-1279AD). In 1191, the Buddhist Monk, Eisai, brought this tea method to Japan. Slowly, powdered tea became forgotten in China while simultaneously became popular in Japan.
Matcha is made from the same shade-grown tea leaves used to make gyokuro. Tea bushes are covered from the sunlight, turning the leaves to become a darker green and cause the production of amino acids which makes the resulting tea sweeter. The tea buds are hand-picked and rolled out flat to dry. Then they are de-veined, de-stemmed, and grounded by stone into fine powder, matcha.