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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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Our team will ship your order within 3 business days. The time it takes to receive your order depends on the shipping method chosen at checkout, with delivery typically ranging from 7 to 15 days.

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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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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.

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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