Matcha is green tea ground into a fine powder, traditionally used in Japanese tea ceremonies. Ours comes from Nishio, in the Aichi prefecture, one of the historic homes of matcha. The leaves are chopped, then slowly ground between stone mills.
Because you drink the whole leaf rather than a steeped-and-discarded infusion, matcha delivers more nutrients and antioxidants than regular brewed tea. In the bowl: a creamy jade-green liquor, a pronounced umami taste, and an energy lift that builds gradually rather than spiking.
Cupping notes: Aromatic intensity of herbal notes, umami
