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Matcha Green Tea

Matcha (which is pronounced "Ma Cha") is a Japanese green tea ground into a powder and whisked into the water, as opposed to steeping like other tea. By consuming the whole leaf in this manner you are getting all the benefits the plant has to offer, as well as the caffeine! 

The history of drinking powdered green tea starts in China before it was introduced to Japan by Buddhist monks in the 10th century. However, as powdered tea fell out of fashion in China, the Japanese continued to refine and improve the process of making and drinking matcha. The development of the Japanese tea ceremony as we know it today would take 500 years to perfect and is based on four basic principles: harmony (wa), respect (kei), purity (sei) and tranquility (jaku).

Whether you are making a quick cup of matcha to start your day or presenting a bowl for your most honored guests, we hope that these principles are carried with you as you enjoy your tea.

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Thumbnail of Matcha Izu | Organic
Izu Matcha is a fabulous example of a high quality Japanese Matcha grown in the Izu peninsula, not far from Tokyo. The tea has a pale emerald green color and when consumed on its own, frothed up with a whisk, has an almost jammy-smoothness belied by a somewhat sweetly astringent cup. The best thing to do with your matcha is experiment.
Thumbnail of Matcha Whisk
This matcha Whisk (Japanese: "chasen" ) is handmade from sustain-ably harvested bamboo and has 120 spines. The bamboo matcha whisk is a necessary tool for achieving smooth frothed matcha.

It is recommended that the whisk is prepared for use by first placing the whisk, spine side down, in a little less than 2" deep of hot water for about an hour. This allows the whisk to uncurl and be more effective. (See middle image for full unfurling.)

If you drink matcha everyday and use your whisk to prepare the matcha, you will probably need to replace the whisk 2-3 times a year. It is time to replace the whisk when breaks occur anywhere on the whisk.

$12.00 Matcha Whisk
Thumbnail of Matcha Magnifico
Matcha is powdered green tea, and has been used in the Japanese tea ceremony for centuries and as such is normally associated with the beautifully complex, and rigid procedure.
Thumbnail of Matcha Spoon
Use a bamboo matcha spoon to scoop just the right amount of matcha!
$6.00 Matcha Spoon
Thumbnail of Chocolate Matcha
Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.

Easy preparation is achieved by placing 1/2 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

Thumbnail of Peach Matcha
Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.

Easy preparation is achieved by placing 1/2 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

$9.75 Peach Matcha
Thumbnail of Raspberry Matcha
Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.

Easy preparation is achieved by placing 1/2 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

Thumbnail of Apple Cinnamon Matcha
Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.

Easy preparation is achieved by placing 1/2 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

Thumbnail of Green Tea Powder - Chinese
This powdered green tea is used for making "Matcha Lattes" and other green tea smoothies.
Thumbnail of Hibiscus Matcha | Organic

Energize your life with the combination of organic hibiscus flower powder and organic matcha in one delicious drink. This organic matcha is full of vitamins, caffeine, minerals, fiber, and catechins such as EGCG, and by using real hibiscus flowers in the mix you don’t just get the flavor of hibiscus, but also all the Vitamin C and other components of hibiscus as well.

Thumbnail of Matcha | Perfect Measure Spoon
Make the perfect cup of matcha, every time, with this stainless steel spoon!
Thumbnail of White | Matcha Whisk Holder
This matcha whisk (Japanese: "chasen" 茶筅) holder or stand will help your whisk maintain its shape after use. The bamboo matcha whisk is a necessary tool for achieving smooth frothed matcha.
Thumbnail of Uji Kyoto Matcha
Matcha is powdered green tea, and has been used in the Japanese tea ceremony for centuries and as such is normally associated with the beautifully complex, and rigid procedure.

This is the first level of ceremonial grade matcha and is the overall middle grade matcha we carry.

Thumbnail of Ceremonial Matcha | Organic
Ceremonial Matcha is made from the most tender, hand-picked young leaves of the Saemidori cultivar, possessing a smooth and savory flavor with a sweeter aroma. Ceremonial Matcha is suitable for serving in Japanese tea ceremony, welcoming esteemed guests, or indulging in the finest of green teas during times of relaxation.
Thumbnail of Black | Matcha Whisk Holder
This matcha whisk (Japanese: "chasen" 茶筅) holder or stand will help your whisk maintain its shape after use. The bamboo matcha whisk is a necessary tool for achieving smooth frothed matcha.
In Tang Dynasty (618–907) of China tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water.

In the Song Dynasty (960–1279), the method of making tea by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen Buddhists.

Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Powdered tea is no longer popular in China, but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries.