In recent years this unique tea has been building a reputation as an earthy vibrant form of green tea known for its strong flavour, adaptability and health benefits. The tea itself is made from shade grown Japanese Gyokuro leaves that have been stone ground into a fine powder. Traditionally the tea is whisked with a bamboo whisk in hot water to produce a thick and frothy liquor. This tea originated in China and became very popular with Chan (Zen) Buddhist monks. Matcha is prized for its health benefits. Region: Japan Other Names: Maccha. Steeping Guide: Teaware: Bowl and bamboo whisk Amount: 1g /1-1.5 teaspoons Temperature: 80°c (176°F) Directions: Add tea to a pre-warmed bowl and pour in half a cup of water (120ml/4 oz). Useing the bamboo whisk move it in the bowl in a "M" or "w" shape, while avoiding the bottom of the bowl. Once a nice froth is formed on the surface your tea is ready. Feel free to use more tea with less water for a stonger cup or add more water to make it a bit smoother. **Run bamboo whisks under hot water before useing. This will prepare it for making tea and makes it last longer. **Try adding your matcha to a cup of steamed milk or iced milk for a delicious simple latte.
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