Matcha is the finely ground powder of shade-grown and hand-processed Japanese green tea leaves. It has been celebrated in the artistic and Zen-inspired Japanese tea ceremony for hundreds of years and is considered the highest quality of tea available in Japan.
Our "Ginrushi" or Silver Mark matcha is ceremonial grade, suitable for thin tea preparation (usucha). When made in the traditional Japanese style by whisking with hot water in a bowl, it offers a medium body with a fresh, subtle sweetness and layers of flavor.
We source our organic Matcha directly from Marukyu-Koyamaen in the Uji region of Kyoto, Japan. Established during the Genroku period (1688-1704), it now ranks among the foremost producers of fine teas in Japan and provides ceremonial matcha to the Urasenke tea ceremony schools in Japan and overseas.
Matcha is rich in nutrients and antioxidants, especially the potent catechin, EGCg. Matcha contains caffeine, which stimulates the body, and an abundance of L-Theanine, an amino acid found predominantly in shade-grown green teas, which relaxes and calms the mind.
Certified Organic under JAS (Japanese Agricultural Standard)
How To Make Matcha (Traditional Method)
What you'll need:
High-quality matcha (organic)
Hot water
Chawan (small bowl)
Chashaku (bamboo scoop), or 1 tsp. measuring spoon
Chasen (bamboo whisk)
Furui (matcha sifter), or fine mesh strainer (optional)
Place two bamboo scoops, or about 1 tsp. (1 1/2 to 2 grams), of matcha powder in the sifter over the the bowl. Sift the matcha into the bowl. The sifting of the matcha makes the froth smoother and prevents the formation of lumps. Add 2 - 3 oz. of water, just under boiling (167 - 175° F or 75° C). Hold the bamboo whisk vertically just above the bottom of the bowl. Whisk vigorously in a zig‐zag motion for about 30 seconds until the tea is frothy. Gently break up any large bubbles on the surface with the whisk. If the tea is too strong, you can add more hot water to taste.
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