Matcha Tea
Usucha Grade
30g Tin/ 1 oz

Matcha Tea – Japanese powder tea Usucha Grade

There are two types of Matcha

1. Thick - Koicha
2. Thin - Usucha

Matcha is used in the traditional Japanese tea ceremony and enjoyed casually. Outside of the tea ceremony the only real world rule is, don't use boing water!

The fine matcha powder is processed from Gyokuro, an expensive green tea from Japan. It differs from sencha in that is grown under shade for about 2 weeks before harvest.

Growing the tea under shade causes the tea plant to produce more chlorophyll in the leaves giving the tea its distinctive bright green color. The shading process also causes an increase in L-theanine and caffeine levels and a decrease in tea catechins, the cause of bitterness. The resulting leaves are dried and stone ground into a fine powder with a sweet flavor.

Making Matcha:

Add 1 level teaspoon of matcha powder into a tea bowl. Add freshly boiled water that has cooled to 176°- 194°f. Wisk with a bamboo tea whisk until frothy. Total steeping time 1-2 minutes.