Organic Ceremonial Matcha
My long search for an organic ceremonial grade matcha finally paid off. Plucked from the first spring harvest of Okumidori tea plants, this matcha from Shizuoka starts off soft, then explodes into layers of umami, from sweet grass to nettles and a clean fresh finish. The farmers shade the plants the last 20 days, and finally harvest only the leaves. My matcha advice: If you wake up feeling good, drink matcha, and, if you wake up feeling crummy, drink matcha. It's my daily super food. Our 32 gram bag makes 18-22 servings, depending on how strong you like it.
To make matcha: Using a small sieve or tea strainer over a small ceramic bowl, add about 1/2 teaspoon of matcha and scrape it through the strainer into the bowl to break up lumps. Add a a tiny bit of 180 degree water and whisk the matcha into a paste, then whisk in 4-5 more ounces (depending how strong you like it) until smooth and frothy.