Our matcha comes from a pristine area of Japan in the Uji prefecture where it is grown and harvested according to generations of tradition. The tea leaves are grown similarly to gyokuro, they are shaded using fresh straw coverings at just the right time to ensure the best flavor and highest level of antioxidants. The leaves are then harvested, allowed to dry, and the veins removed to produce tencha. The tencha tea is then ground between two rotating granite stones as it has been for hundreds of years. The result is an artisanal brilliant green powder of a caliber rarely seen outside Japan.

Directions: Pre-warm the matcha bowl (chawan) by rising with hot water and drying thoroughly. Sift 1-2 bamboo scoops of matcha using a small sifter into the chawan and add water just under a boil (180-190 ºF/80-86 ºC). Whisk the matcha and water in a zig-zag motion to create a frothy cup.