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Organic Ceremonial Matcha

After years of searching, I finally found an organic ceremonial grade matcha that I love from Shizuoka, Japan. Plucked from the first spring harvest of Okumidori tea plants, this matcha starts off soft, then explodes into layers of umami, from sweet grass to nettles with a clean fresh finish. I always tell people at my tea shop -- If you wake up feeling good, drink matcha, and, if you wake up feeling crummy, drink matcha. It is my favorite super food for sure. Our 35 gram bag makes about 20 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. Now add a couple tablespoons of 180 degree water and whisk the matcha into a paste. Add about 4-5 more ounces (depending how strong you like it) of the hot water and whisk until smooth and frothy.



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