Matcha 抹茶

Matcha is a powdered tea that has had the water removed, and is usually consumed in hot water or used to make cakes and desserts. It is traditionally written in Chinese as "末茶", where "末" means "powder" or "crushed". The more common type of matcha is green tea, and the leaves are covered for three weeks before harvesting to produce more theanine and caffeine, and after harvesting they are steamed to give them a more emerald green color. The crushing process is best done with a natural stone mill.

Certified organic by EU and USA.

Matcha 抹茶

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Brewing Techniques for Health-Preserving Tea

For brewing health tea, choose high-quality water like pure or spring water to preserve aroma and benefits, avoiding chlorinated tap water. Use 80-85°C for green/floral teas, 90-95°C for red/black teas, and 95-100°C for herbal teas like goji berry.

Use 3-5g tea per 150-200ml water, adjusting for herbal potency. Brew green/floral teas for 1-2 minutes, red/black teas for 2-3 minutes, and herbal teas for 5-10 minutes, extending slightly for multiple infusions to optimize flavor and effects.

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