Premium Japanese ceremonial organic matcha green tea, with a 2-Star Great Taste Award AAA grade matcha is our best-selling grade of matcha and ideal for consuming straight as a tea. Made with leaves from the first harvest, it is ground using a traditional granite stone mill, a process that takes more than an hour to grind 30 grams.Leaves from different plant and tea fields are combined in the same way grapes of different varieties are combined to create some wines. Our tea masters’ palate, knowledge and experience are used to blend the leaves and enhance the desirable characteristics of quality matcha - colour, flavour, and aroma - to create the different grades. not given 100% organic matcha green tea30g of organic matcha (30 servings)Energy per (1 gram) serving: 3.14 kcal/13.15 KJ, Energy per 100 grams: 314 kcal/1315KJFor best before date, see bottom of the tinOur organic matcha is packed in tins and sealed at source in Japan to maintain freshness. It is an ambient product but the ideal way to preserve matcha and ensure freshness is to refrigerate it below +5C (41F) or fridge temperature after opening. The more it comes in contact with air and light, the faster the degradation.Preparation: If you can, set the temperature on your kettle to 80°C or less. If you don’t have a temperature control kettle, let the kettle boil, and then leave it for approximately 10 minutes to cool down. If the water is boiling/too hot, it could result in making the taste bitter.�Using a fine tea strainer, sift 1 gram (1/2 a level teaspoon) of matcha into a cup/bowl. Quality matcha is an ultra-fine powder and easily becomes electrostatic, forming lumps so this step is key to ensuring a smooth consistency.Pour in approximately 10ml of water and using a bamboo whisk, whisk the matcha quickly in an M shape motion back and forth so that it froths. This motion forces air into the mix and bubbles start to form. After about 15 seconds a lovely full froth emerges, then add more water to taste.A hand-held battery operated matcha tea/milk frother is a very good alternative to the bamboo whisk. To use one, pour in approximately 10ml of water and then simply submerge the frother into your matcha and hold the power button until you get rich, creamy foam, then add more water to taste.If you can, set the temperature on your kettle to 80°C or less. If you don’t have a temperature control kettle, let the kettle boil, and then leave it for approximately 10 minutes to cool down. If the water is boiling/too hot, it could result in making the taste bitter.� Using a fine tea strainer, sift 1 gram (1/2 a level teaspoon) of matcha into a cup/bowl. Quality matcha is an ultra-fine powder and easily becomes electrostatic, forming lumps so this step is key to ensuring a smooth consistency. Pour in approximately 10ml of water and using a bamboo whisk, whisk the matcha quickly in an M shape motion back and forth so that it froths. This motion forces air into the mix and bubbles start to form. After about 15 seconds a lovely full froth emerges, then add more water to taste. A hand-held battery operated matcha tea/milk frother is a very good alternative to the bamboo whisk. To use one, pour in approximately 10ml of water and then simply submerge the frother into your matcha and hold the power button until you get rich, creamy foam, then add more water to taste.
