Matcha

Powder teas have been consumed in China and Japan for centuries. However it is only in the last few decades that we have taken a liking for this ancient tea. We enjoy the bracing vegetal flavors as well as the unusal way to make the tea.

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	Matcha Jobetsuji (Thin Grade ) - loose 30 g tin SKU: 44306	$12.00
	Matcha Senjunomukasi(Thick Grade ) - loose 30 g tin SKU: 44428	$28.00

Quick Overview

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Mike's Tea Ratings

Briskness	Body	Aroma
3	4	2

About Matcha

Dry Leaves	This tea is made from a raw tea called Tencha that is air dried, then dried flakes are ground between two stones, just like centuries ago. The result is a fine powder that is almost neon green.
Liquor	The liquor is made by dissolving the tea powder into water. There is no brewing like with other teas. You drink the leaf! The liquor is thick and frothy from the mixing. It is an opaque brilliant green color.
Aroma	The aromas are faint and only discernible from the broth. They offer hints of honeydew melon sweetness over a base note of cooked spinach. Since it comes from air dried teas, there are no notes of toastiness.
Caffeine Level	Caffeinated
Body	Senjunomukashi is a "thick matcha" (koicha), so it is thick and bracing. Jobetsugi is a "thin matcha" (usucha), so it is a bit lighter in body than our Senjunomukashi, but still it is thick and bracing.
Flavors	Traditionally drunk hot (although we offer it iced at our stores), Jobetsugi is a mouthfilling experience. The spinach and artichokes flavors are most obvious. Since this is a thin matcha, the flavors are muted. Senjunomukashii is a mouth-filling, even head-filling broth. The flavors of Tencha are amplified exponentially. This Matcha tastes intensely of spinach and artichokes, followed by a bracing caffeine bite.
Brewing Time	1 to 2 minutes
Brewing Temperature	160° F

Our Review

There was a time when the only tea drunk was powdered tea mixed with hot water. It was at that time time that the Japanese developed an affection for tea. Traditionally, Japanese aristocrats used matcha for their tea ceremony. It was only in the 1800's that Japanese commoners started to drink brewed tea like Sencha and Bancha. This ancient tea is made from a shade grown tea, the best coming from outside of Kyoto near the suburb of Uji. After harvest, the tea (called Tencha) is air dried. The dry flakes are taken to a "clean" room filled with rotating millstones and everything is covered with green dust. After a full hour of grinding, each stone produces two ounces of dried Matcha.

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Customer Reviews

Benjamin 12/3/12

Vibrant

Average Review:

This tea is a bright and vibrant brew. It makes a bright green opaque mixture in the cup like no tea Ive ever seen. It tastes very strong of vegetables. A great green tea by any measure.

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