Matcha

Four weeks before the annual harvest, the tea plantations are covered with tarp shading, eliminating up to 90% of the natural light. The tea plants compensate for this loss of light by increasing chlorophyll content in their leaves. Only the best hand-picked tea leaves are then steamed, dried and cut to remove veins and stems. The dried leaves are then stored in a freezing unit to ensure consistent quality throughout the year. Then the tea leaves are removed from the freezing unit and slowly ground using granite grinding wheels, yielding one ounce of Matcha per wheel per hour. Once ground, the tea is immediately packed ensure freshness. Unlike regular green, tea leaves, which are removed when brewed, Matcha leaves are whisked with water and consumed entirely. This ensures that Matcha drinkers consume a higher concentration of green tea antioxidants, vitamins, minerals and fibersand a lot of other health benefits. Matcha provides most consumers with a delicate energy “boost” lasting from 3 to 6 hours.to best prepare matcha, use our Matcha serving set.