Matcha is a fine green tea powder which is the tea at the centre of the Japanese tea ceremony and as such is a speciality. To produce good Matcha tender Gyokuru leaves are steamed briefly, dried in the air and finally, after removing all stems, are stone ground into a fine powder - a time consuming process. The shiny green Matcha is put directly into a tea bowl. Hot water is poured over it and foamed using a delicate bamboo whisk. This tea tastes bitter sweet with a fresh grassy aroma and vibrant coloured cup.
Also tastes good when drunk cold.
|Format||Fine Ground Powder|
|Taste||Fresh Grassy Aroma with a Bitter Sweet Taste and Vibrant Coloured Cup|
|Brewing Advice||Use two grams per cup. Fill a cup with a small amount of cold water (approx 15ml) Use a bamboo whisk to gently remove any lumps before filling with approx 75ml hot water (80ºC) and briskly whisking for a further 45-60 seconds - until the match looks thick frothy and even.|