YUNNAN TEAS
matcha-Organic Matcha Powder 有機抹茶粉
matcha-Organic Matcha Powder 有機抹茶粉
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Shipping & Delivery
Shipping & Delivery
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.
Return Policy
Return Policy
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Organic Matcha (bestseller) (有機) 綠茶粉
Organic Matcha is made with care
Quality, freshness and flavor
Rich in tea polyphenols with high antioxidant capacity
Harvested in spring from the lush fields of Zhejiang Province and carefully processed. Adopted the bead milling method, which facilitates melting and eliminates clumping, resulting in a luxurious and smooth taste.
Medium/high caffeine content and ceremonial quality. Enjoy an unparalleled flavor and velvety texture that bears witness to the ingenuity and mastery of Japanese tea craftsmanship.
Characteristics Bright, vegetal, fresh
Storage: Light-proof bottle/canister in the refrigerator.
Antioxidant content: Extra High
Caffeine content High
Origin: Hangzhou, Zhejiang, China
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How To Make Matcha
Follow our simple guide below to make the most delicious Mizuba matcha! You can also see video guides here — including our favorite latte recipe.

It's time to make matcha! Spoon two chashaku scoops (1 tsp) into your matcha bowl or cup.

Add 1 oz. 160-175º F water. Work chasen (bamboo whisk) in a circle to make a paste.

Add another 2-4 oz. water and whisk the tea in an M-shape motion until frothy. Enjoy!

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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.
Video
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