Ceremonial Grade Matcha | Green Tea

Yame is located deep in the mountains in the northern part of Kyushu Island. This mountainous land together with the unique inland climate of Yame, hot during the day and cold at night, enhances the taste of the teas. A dear Japanese Tea friend of ours has introduced us to this tea farm as we broaden our search of quality tea.

Made from hand-picked, shade-grown green tea leaves, this ceremonial grade matcha is ground into a fine powder to retain its nutrient-rich properties. Enjoy the smooth, rich flavor and vibrant green color of this premium matcha powder, perfect for traditional tea ceremonies or as a healthy addition to your smoothies and baked goods. Our Ceremonial Grade Matcha is 100% pure, gluten-free, and vegan. Buy now and elevate your tea game to the next level!

fresh and bamboo, seaweed fragrance
rich and umami taste, hints of stone mill mineral taste
delicate and tender aftertaste

Brewing the perfect cup of Ceremonial Grade Matcha is an art form that can be mastered with the right steps. Here is a guide on how to make a traditional cup of matcha tea:

Materials:

Matcha powder (1-2 teaspoons)
Hot water (160-170°F, 70-80°C)
Bamboo whisk (chase)
Matcha bowl (chawan)

Steps:

Fill your matcha bowl with hot water to warm it up and then empty it.
Sift 1-2 teaspoons of matcha powder into the bowl to avoid lumps.
Pour 2 ounces of hot water into the bowl.
Using the bamboo whisk, quickly whisk the matcha in a W shape until it forms a frothy layer on top.
Savor the smooth, rich flavor and enjoy your traditional cup of Ceremonial Grade Matcha.

Note: The ratio of matcha to water can be adjusted to your taste preferences. You can also add a sweetener or milk if desired.

By following these steps, you can create a delicious and authentic cup of Ceremonial Grade Matcha. Enjoy the health benefits and unique flavor profile of this premium green tea powder, and savor the traditional tea ceremony experience."

After 20 days the teas are picked, the tea is covered with traditional bamboo to increase the chlorophyll content, resulting in dark green tea leaves.

The leaves become softer and thinner during this process as well. The tea masters thus grind them with stone mill into fine powders.

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