This organic green tea is an ingredient grade matcha which is best when used in recipes for matcha lattes, smoothies, shakes, ice cream, baking, etc. While it is specially blended to maintain its aroma and flavor even when mixed with other ingredients, it can also be consumed as a brewed drink with more bitterness than the ceremonial grade matcha.
Matcha is a variety of organic Japanese tea 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 organic loose leaf tea brewed in a conventional fashion, with a thick, rich green taste and slight bitterness. Unlike most matcha teas available in the U.S., our organic Matcha Green 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 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: Even though this ingredient grade matcha is recommended for cooking, it can be a perfect (and more cost effective!) introduction to drinking matcha. If you like it, you can look forward to a less bitter and more smooth alternative in the ceremonial grade matcha.
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.
A warm smoothie? Doesn’t sound all that appetizing to us either, but wait! After a long, chilly winter of drinking cold smoothies, a hot one actually makes a lot of sense. This delicious smoothie is fortified with energy and nutrients… Check here to view the full recipe for a Warming Matcha Smoothie!
Besides flavor, one of the best uses for matcha powder in baking is to take advantage of its deep green hue as a natural food colorant. These delicious green-tinged cookies cutout in the shape of trees make a unique addition to a cookie plate with a woodland or festive holiday theme. Check here to view the full recipe for Matcha Pistachio Cookies!
Matcha's deep green hue and flavor add a lot of appeal to home made pasta. Inspired by the green of this past spring, Olivia made Matcha Ravioli and filled it with a green pea and Italian white bean puree, and topped it with a garlic scape-kale pesto. So very green! Check here to view the full recipe for Matcha Ravioli!
Requiring only a handful of ingredients, few things are more simple, yet so satisfying to make than classic shortbread. These delicate cookies complement a glass of milk or a cup of tea equally well, and their buttery, not overtly sweet nature takes on additional flavors with ease. Check here to view the full recipe for Tea-Laced Shortbread Trio!
The verdant color and melt-in-your-mouth goodness of the matcha cake is topped with an organic kukicha green tea-infused whipped cream. This recipe can also be adapted to make petit fours! These adorable little gems are enveloped in marzipan and topped with crystallized lilacs and just perhaps may be a welcome accompaniment to a warm cup of your favorite organic tea. Check here to view the full recipe for Matcha Cake with Ice Cream and Kukicha-Infused Whipped Cream!
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.