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YUNNAN TEAS

Matcha-Organic green matcha lmproved skin health 綠茶抹茶（有機）

Matcha-Organic green matcha lmproved skin health 綠茶抹茶（有機）

$29.00 USD
$29.00 USD $29.00 USD
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 Organic green matcha lmproved skin health 綠茶抹茶（有機）

Matcha, or powdered green tea, originally became popular in China during the early 1100s in the Song Dynasty as a method of preparing and drinking tea. This preference for powdered tea was brought to Japan by the monk Myoan Eisai and was incorporated into Zen Buddhist traditions and rituals. Around the same time, tea plants were also brought to Japan, becoming a major commodity and giving rise to one of Japan's most beloved beverages—green tea.


To prepare matcha, we recommend measuring approximately one half teaspoon of matcha and place in a pre-warmed bowl. This is roughly two almond-sized portions when using a traditional bamboo matcha scoop (or “chashaku”). Add approximately 3 oz. of water heated to 175-180 degrees Fahrenheit. Whisk vigorously in a back-and-forth motion using a traditional bamboo matcha whisk (or “chasen”) until frothy. After whisking, the matcha is ready to drink directly from the bowl.



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The tea-making technique of Longjing

Every spring, tea farmers pick fresh leaves in four rounds, in accordance with the changing seasons. They must carefully and gently pluck the leaves and immediately place them in tea baskets. If the leaves stay in the hands for too long, the temperature of the hands will affect the color of the leaves and, even more importantly, the flavor of the tea.

After being plucked, the fresh leaves undergo about an hour of pan-frying. Typically, 500 grams of fresh leaves will produce 100-150 grams of dried tea leaves.

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