Matcha

We’re delighted to have found a reliable and authentic source of Japanese Matcha. Matcha is a unique type of tea and is different to other teas, in as much as the powdered leaves are actually consumed as part of the brew rather than separated from the brew as with more traditional teas.

Powdering tea using stones to grind the leaves was originally a Chinese practice that was taken to Japan by Zen Buddhist Monks. During the Chinese Song Dynasty (960-1279AD) it was common practice to grind tea leaves into a fine powder and then whisk together with hot water, but in 1191AD, Eisai (a Japanese Buddhist Priest) took the method to Japan where it continued to flourish whilst becoming less popular in China.

The leaves used today for Matcha are called Tencha, which were developed using different shading techniques of the tea bushes. This imparts a vivid green colour, and a rich flavour and mouthfeel, to the leaves which is due to the tea bush sending extra sugars to the leaf, due to the artificial shade applied to the bushes. This produces theanine which contributes hugely to the delightful and unique flavour of Matcha. We sell two more traditional leaf teas which are produced in this manner, namely Japanese Sencha and Japanese Gyokuro.

Matcha was historically produced almost exclusively in Japan but today, in response to the fast-rising global demand for Matcha, China has been mass producing finely powdered green tea in Guizhau Province since 2018, which is mainly used as an ingredient, rather than as a quintessential tea.

Matcha preparation

Traditional Usucha

Step 1 – Sift about 2 grams of Matcha powder through a fine strainer into a small bowl.

Step 2 – Add about 2 tbsp of hot water at about 80 degree centigrade. Mix this paste gently, using either a spoon or whisk to create a smooth green paste.

Step 3 – add about 70-80ml of hot water at about 80 degree centigrade and swiftly whisk backwards and forwards in a ‘w’ motion, until the tea is frothy with small bubbles on top.

Matcha Latte

Step 1 – Use 2 grams of sifted Matcha powder in a small bowl.

Step 2 – Create a paste using 2 grams and 30ml of hot water at 80 degrees centigrade and whisk until very thick and frothy.

Step 3 – Fill a glass with ice and pour 150 – 170ml of steamed milk over the ice, then slowly pour the prepared Matcha mix over the milk, and stir gently to mix.

Step 4 – Add honey or syrup to sweeten.