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Frequently Asked Questions

Matcha FAQ

Q. What is matcha?

A. Traditionally used for Japanese Tea Ceremonies (Sadō), matcha is made from the same leaves and plant (camellia sinensis) that is used to make white, green and black teas. The only difference is that matcha is stone ground into a very fine and delicate powder.

Q. How is matcha grown and produced?

A. Manufacturing top quality matcha starts with location. The mountainous regions of Japan provide the perfect climate and moisture required for the cultivation of perfect matcha. Furthermore, the soil plays a key role in the flavor and overall quality of the tea.

After the perfect leaves are selected the are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder to produce the final product.

Since Matcha is extremely prone to losing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.

Q. Why is matcha better?

A. Unlike coffee or other high caffeine or sugar containing drinks, matcha contains only a third to one half the amount of caffeine. It keep you alert but calm instead of wide-eyed and jittery with hard crashes.

Q. How do you prepare matcha?

A. Preparing matcha is really quite simple and not much different from any other tea beverage:

  • Heat water to just before boiling.

  • Scoop the matcha tea into your bowl or mug. For thin tea, add 3 tsp. per each 1 cup water. For thick tea, add 3 to 6 tsp. per each 1/2-cup water.

  • Pour the water over the matcha tea.

  • Whisk vigorously with your bamboo whisk until a thick head of froth forms on top of the tea.

  • Drink immediately.