This organic matcha is a ceremonial grade matcha (Usu-cha). Containing only the highest color quality (brilliant green) and a smooth, slightly bitter taste, this excellent quality organic green tea is perfect for daily consumption or for that special treat.
Matcha is a variety of organic tea from Japan that is stone ground at the end of the manufacturing process, resulting in an ultra-fine tea powder that is typically whisked in hot water until a frothy consistency is reached, as in the traditional Japanese Tea Ceremony. The resulting brew has much more body and flavor than tea brewed in a conventional fashion, with a thick, rich green taste and slight bitterness. Unlike most matcha teas available in the U.S., this organic tea is grown on farms and processed in factories in Japan.
Please note: this product is not delivered in our backyard compostable packaging. This extremely sensitive item is packaged in a tin (regular size) or stand-up zip pouch (bulk size).
Ingredients: organic Japanese green tea
Serving Size: one half teaspoon per 3 oz cup of water (if using a traditional bamboo scoop, measure 1-2 almond sized scoops)
Aubrey Says: This tea is completely different from every other tea experience. Expect a little grit in your cup as the matcha comes out of suspension. For the uninitiated, it will be a sensory explosion! I usually use 6-8 oz of water per half teaspoon, rather than the recommended 3 oz of water.
Sarah Says: I love everything about this tea! The sifting, mixing it in a bowl, and sipping it with your nose deep in the experience.
Posted by Lukasz on 6th Dec 2011
I am a big fan of matcha and this ceremonial grade organic matcha does not disappoint. The color is an intense green, but not as bright as I would imagine with the best ceremonial grade matcha out there. Flavor is very good with lots of complexity and pleasant bitterness. If you’re going to drink this tea, make sure you do it the right way. Use a bamboo whisk and spoon, pre heat your serving vessel then dry it, strain the matcha to get rid of clumps, don’t use too much water, and whisk properly. The result will be a drink that results in immediate satisfaction, a calming effect, and lots of energy. Believe it or not, I would often make a cup of matcha before a bike ride after a long day of work as opposed to relying on some artificial energy drink and feel much better results. In short, I highly recommend this tea for those adventurous enough to drink tea not just for its taste, but for the ceremony surrounding it!
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are two main considerations when brewing matcha: quantity of tea and water temperature.
Quantity of tea: one half teaspoon per 3 oz cup of water (if using a traditional bamboo scoop, measure 1-2 almond sized scoops)
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Sift the Matcha through a sieve into a small bowl. We recommend sifting the Matcha to prevent clumping; however, the Matcha can also be placed directly into your bowl without sifting.
Add the heated water to your bowl of Matcha. Whisk vigorously in a back-and-forth motion using a traditional bamboo Matcha whisk (chasen) or regular kitchen whisk, until frothy. If you are a using a bamboo Matcha whisk, do not press the whisk against the bottom of the bowl while whisking.
After whisking, the Matcha is ready to drink directly from the bowl. Depending on personal preference, add more water to adjust for desired taste. Remember to add more water only after whisking.
Tip: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Learn more from our How To Guides on how to make matcha and how to make matcha lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
Tip: Matcha green tea drinkers may ingest a higher level of antioxidants! Matcha green tea is consumed by suspending the entire tea leaf (in a powder form) in water and drinking. Unlike most tea, in which the tea leaf is steeped and removed before drinking the brew, Matcha drinkers consume ALL of the antioxidants rather than only those extracted from the tea leaf into the brew.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
The Japanese tea ceremony (cha-no-yu, chado, or sado) is a traditional ritual in which powdered green tea, called matcha, is ceremonially prepared by a skilled practitioner and served to a small group of guests in a peaceful setting. Cha-no-yu ("hot water for tea"), usually refers to a single ceremony or ritual, while sado or chado ("the way of tea") refer to the study or doctrine of tea ceremony. The Japanese tea ceremony has its roots in early Chinese tea ritual (approx. 800 AD), influenced greatly by Zen Buddhism. However, the exacting formula for the tea ceremony we know now evolved years later, in isolation from the Chinese practice of taking tea. Every element of the tea ceremony, from the greeting of guests to the arrangement of flowers, even the architecture, is rigidly prescribed, requiring the host to be knowledgeable in a broad range of arts and disciplines. Even the participants of the tea ceremony must be familiar with the proper gestures, phrases and actions required of them throughout the ceremony.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.