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So, what’s so great about matcha? We’d say it comes down to three things: the exquisite taste of the best varieties, the power generated by grinding the green leaves into a powder, and the artistry of the Japanese tea ceremony. Think of matcha as a green tea espresso: by consuming the leaf as a powder rather than infusing and removing, you get all the goodness contained in the leaf.
The name says it all: “ma” translates as powder, “cha” as tea. Our superb ceremonial-grade matcha has been sourced from the city of Uji in Japan, best known for being home to Japan’s oldest temple, and one of the very first towns to take on the trend of green tea. In fact, ever since the first tea seeds were planted in the grounds of a Kyoto temple in 1191AD, Japanese green tea has been associated with Zen Buddhism. The tea ceremony reflects the meditative practice of Zen, celebrating the art of simplicity...
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The Green Tea Power Powder
When tea was first introduced to Japan, the Chinese custom was to grind the leaves down to a fine powder, then beat them with water to form a smooth, full-bodied tea. It's a custom that survived in Japan as matcha (literally "powder tea"), a finely powdered green tea which is revered not just as a drink but as a way of life.
Brew the perfect cup
1. Mix paste
2. Top up with water