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Pure Matcha Green Tea Powder, Culinary Grade, 3.53 oz

Instant

50 Cups

Indulge in the goodness of 100% real Matcha Green Tea Powder, sourced directly from Shizuoka, Japan.

Pure Matcha Green Tea Powder, Culinary Grade, 3.53 oz

Instant

50 Cups

Indulge in the goodness of 100% real Matcha Green Tea Powder, sourced directly from Shizuoka, Japan.
$14.99
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    Pure Matcha Green Tea Powder, Culinary Grade, 3.53 oz

    $14.99
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    About the Tea
    Step into tranquility with this unique blend of Japanese Matcha Green Tea. It can be brewed hot or cold according to your preference. This unique blend has pure, culinary grade Matcha sourced directly from Shizuoka, Japan.
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    CAFFEINE
    High
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    TIME OF THE DAY
    Morning
    Tasting Notes

    Step into an oasis of calm with this unique blend of pure Japanese Matcha Green Tea. It can be brewed hot or cold according to your preference.

    Steeping Instructions
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    Water – 200ml
    200mlUse O2 rich water, running stream or RO filtered.

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    Leaves
    2g

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    Condiments
    Add ice cubes

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    Add plain milk/nut milk

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    Best Consumed - Cold

    Frequently Asked Questions

    What is Matcha Green Tea?

    Matcha' is a fine powdered form of Japanese green tea which is produced using traditional Japanese methods. First introduced by the Zen Buddhist monks in Japan who would consume matcha to improve their focus and meditate for longer periods of time. Special, shade-grown 'Tencha' leaves are harvested and stone-ground to make a fine powdered form of green tea, which has a unique delectable flavor and a vibrant green color.

    Where is this Matcha sourced from?

    Vahdam Teas sources its Matcha Tea from esteemed plantations based in the cities of Honyama and Kawane, located in the Shizuoka prefecture. Shizuoka is the largest producer of Green Tea in Japan. This picturesque area produces 39,000- 40,000 tons of green tea annually. Shizuoka The picturesque Shizuoka prefecture lies alongside the Pacific coast, is blessed with rich fertile volcanic soil, and has the apt mild and temperate climate. All of these parameters coupled with the favorable monsoons make the Shizuoka prefecture an apt bed for cultivating and harvesting this unique, shade-grown green tea.

    What is the difference between Green Tea and Matcha Tea?

    It is a known fact that both 'Green Tea' and 'Matcha Green Tea' come from the same mother plant Camellia Sinensis, but they both differ significantly in taste, texture, color, and in the method of preparation. While normal green tea is harvested and made using any part of the tea bush, Matcha is made using only the finest tea leaves. While making matcha, the stems and veins are removed and the leaves are then stone-ground into a fine powder which has a vibrant green color.

    What is meant by the grade of Matcha?

    The grade of Matcha refers to the quality and processing method of the powdered green tea. Matcha is traditionally made from shade-grown tea leaves that are finely ground into a powder. The grading system commonly used in Japan categorizes Matcha into three main grades: ceremonial grade (highest quality), premium grade, and culinary grade (lower quality). Ceremonial grade Matcha is made from the youngest and most tender leaves, resulting in a vibrant green color, smooth texture, and a slightly sweet, delicate flavor. Premium grade Matcha is slightly less vibrant and may have a slightly stronger flavor. Culinary grade Matcha, also known as cooking grade, is more suitable for culinary purposes, such as baking or blending into smoothies. It has a stronger flavor and is generally less expensive than the ceremonial and premium grades.

    Does it need a whisk to get mixed properly?

    Yes, Matcha is traditionally prepared using a bamboo whisk called a "chasen" to ensure proper mixing and to create a frothy consistency. The whisk helps to break up any clumps and thoroughly incorporate the Matcha powder into the water. By whisking the Matcha vigorously in a zigzag motion, you can achieve a smooth, creamy texture and enhance the flavor profile.

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