Meaning “heart” in Japanese, this matcha is known for its pristine taste. Crafted for traditional tea preparation — what many call ceremonial matcha.
This tea is grown on a JAS-certified organic farm, meaning it is locally certified as organic in Japan.
Details
- Origin: Kyōtanabe, Kyoto, Japan
- Cultivars: Okumidori
- Artisan: Masa
- Season: Spring 2025
- Recommended use: usucha (thin tea) or koicha (thick tea)
Ingredients: matcha (ground green tea from tencha)
Caffeine level: moderate
Net wt: 30 g (approx. 15 servings usucha)
Preparation
USUCHA ("THIN" MATCHA) • GRASSY + MAXIMUM BENEFITS
- Heat 2 oz (¼ cup) spring or filtered water to 175°F / 79°C.
- Sift ½ tsp (2–3 g) matcha into chawan (matcha bowl) or katakuchi (spouted bowl), then slowly pour in water.
- Whisk briskly in a zig-zag motion for 15 sec or until froth appears. Alternatively, you may use an electric frother in a tall beaker.
About matcha (抹茶)
Matcha is made from finely ground shade-grown tea leaves called "tencha." It contains about three times the antioxidants of regular green tea and is an excellent source for powerful catechins such as epigallocatechin gallate (EGCG) that are believed to have cleansing, anti-viral effects.