Matcha

Adagio Teas – Matcha Powder

Adagio Teas Matcha Powder is a finely ground gyokuro green tea Samidori cultivar from Uji, Japan. Blend thoroughly and enjoy.

Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder. Easy preparation is achieved by placing 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

Our matcha is a Samidori cultivar from Uji, Japan. It is a high-grade Spring (first harvest) tea.

Tea Specifics:

Green Tea
High Caffeine
Uji, Japan

Brewing Suggestions:

Matcha is often regarded as one of the more delicate styles of tea to prepare. In order to get the best flavor out of this luxurious tea, bring clean water to 170 degrees Fahrenheit (77degrees Celsius) and steep one teaspoon of the fine powder for two minutes. However, the powder dissolves into the water so it’s okay, and recommended to simply drink the entire mixture.

Fresh From Origin
The famous powdered green tea of the Japanese tea ceremony, matcha is made in several steps. First, the tender young leaves of the Gyuokuro plant are plucked. Then, they are made into tencha, whereby the veins of each leaf is removed and discarded. The remaining leaf is laid out flat to be dried. The final step is to take the dried tencha and grind them in specially created granite mills until they’re a silky fine powder. In chanoyu, guests often show their pleasure to the host by drinking a cup in three dedicated full sips.

*Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.