Certified Organic
Origin: Japan, Nishio region
Production: Matcha is known to be the finest green tea in the world. Shade-grown (to enhance chlorophyll content) and hand-picked, it is made from the finest whole tea leaves. After stems and veins have been removed, the leaves (aka Tencha) are carefully stone ground on artisanal granite mills to produce a very fine (5-10 microns) powder which means you are consuming the entire leaf when drinking Matcha.
There are many different grades of Matcha, ranging from ceremonial grade (most expensive and primarily used for tea ceremonies in Japan) to Ingredient/Food grade (more affordable as it is blended with older leaves, resulting in a stronger flavor). This Superior grade Matcha is an excellent choice for a tasty and healthful drinking Matcha with a rich and delicate flavor.
Qualities: Matcha drinkers receive 100% of the benefits of the whole green tea leaf, enjoying and benefiting from its high levels of antioxidants (including the powerful EGCg), amino acids, vitamins, minerals (such as selenium, chromium, zinc, and magnesium), chlorophyll and fiber. Some studies have shown matcha to assist in reversing cancer and boosting metabolism.
Suggested use:
Classic Japanese Matcha tea preparation:

1. Place appx 1/2-1 tsp of matcha into a small hand sifter over a teacup or bowl
2. Sift the Matcha into the cup/bowl to avoid clumps from forming in the tea (optional, but strongly recommended)
3. Add 2-3 oz. (less than 1/3rd of the cup/bowl) of pre-boiled water (~180F/80C)
4. Using a bamboo (or other whisks), whisk the tea briskly in an "m" or "w" motion. This whisking process aerates the tea, creating a nice frothy layer on the surface
5. Gently rub the surface with the bamboo whisk to rid the froth of any large air bubbles.
6. Add up to 6 oz. of hot water to taste (optional)
7. To make a matcha latte, add some milk to taste (optional)
8. Enjoy!

Storage: Store in a cool, dark, dry place. Light exposure will fade the powder and lower the quality!

Certified Organic finely ground Matcha tea from the early Spring leaves of the Camellia sinensis plant.