Matcha - Japanese Stone Grounded Green Tea

Matcha - Japanese Stone Grounded Green Tea


Japanese green tea culture is historically rooted in Buddhist philosophy when it was first introduced by Buddhist monks in 700AC. Unlike other common types of teas, Japanese green tea is uniquely different as the tea leaves are steamed, dried and rolled immediately after harvesting to prevent oxidation. This process gives them their distinct needle-like shape, as well as their earthy, aromatic and nutrient-rich flavour, .

Ippodo has been cultivating premium Japanese green teas in the ancient city of Kyoto since 1717. The Uji region is home to one of the oldest and finest tea fields in Japan, and Ippodo’s range of green teas are made from high quality tea leaves which are handpicked by expert tea growers. Steeped in history, Ippodo remains one of Kyoto’s most established tea specialists, and they continue to offer the unique green tea making experience with their selection of umami-filled and full-bodied green teas.

Matcha is a high-grade, powdered form of green tea which is made from shade cultivating and stone grounding the tea leaves into a fine powder using a stone mill. Characterised by its full-bodied and umami rich flavour, matcha is reputed for being high in antioxidant qualities such as catechin. A bowl of matcha is typically prepared in a traditional Japanese tea ceremony setting with a serving of wagashi (Japanese sweets).

Size: 20g Powdered Green Tea

Dimensions: Ø5.3 x H5.2cm

Material: Japanese Green Tea

Place of Origin: Kyoto, Japan

Brewing Method:

Temperature: 80°C
Brew Time: 15 seconds
Amount: 2g / 60 ml

Method: First, sift the matcha powder into the tea bowl until it becomes a fine texture. Pour in the hot water and whisk vigorously in a zigzag manner using a chasen (bamboo tea whisk) until smooth and frothy. Avoid whisking matcha for too long to avoid unwanted bitterness.

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