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In Japan, Matcha is considered an integral part of the country and is used in the famous tea ceremony or Chanoyu. This ceremony is an elegantly rigid affair which developed over the centuries as a transformative and meditative practice.

Matcha is perhaps the most refined tea available today. From the unique way it is produced to the important place it holds in the cultural life of Japan, few other teas can compare.
Matcha is produced using pure Gyokuro leaves, a variety of tea bush that is shaded beneath special mats for 3 weeks before plucking. The shading forces the plant to produce a higher than normal chlorophyll content and gives the leaves a rich green colour. Once plucked, the leaves are steamed and dried. Tea at this stage is known as Aracha. Next, the tea is stripped of all stems and veins resulting in a pure leaf known as Tencha. Tencha is then stone-ground into its finely powdered form. Although the grinding process is done by machine, each mill can only grind 40 grams of Tencha per hour.

This specific matcha originates from the high altitudes of Kenya where the tea is found to have 3 times the oxidants value of regular green tea blended with the traditional Japan Izu. The flavoured green character and emerald appearance are not altered but the antioxidants are significantly boosted. 
When brewed, the powdered leaf is not strained or left in the pot but whisked into a frothy concoction and drunk.

Today the tradition of Matcha drinking has expanded and is now found in cold drinks, healthy shakes ice creams and even baked goods! 

Because the leaves themselves are consumed, brewed Matcha contains higher concentrations of vitamins and antioxidants than most other teas, green or herbal, and nearly 10 times the polyphenols of regular teas.
This Samurai Matcha is full flavoured with sweet notes and a slightly astringent finish. Creates a beautiful bright emerald green infusion.

Preparing the Matcha Bowl & Whisk

  • Prepare your tea bowls by warming them with boiled water.
  • Prepare your Matcha whisk by soaking the tip in the boiled water of one of the bowls for 10 seconds.
  • Pour the water out and dry the bowls

Brewing Instructions for Hot Drink

  • Using your bamboo scoop, add two scoops of Samurai Matcha to each bowl
  • Pour 1/3 of a cup hot water (not boiling) into each bowl
  • Whisk the tea in a gentle back and forth motion ensuring all Matcha is submerged
  • Continue to whisk until the surface is frothy.
  • Consume immediately. In Japan, it is customary to consume in three slurps.

Brewing Instructions fro Hot Milky Matcha

  • Use 1/2 tsp per 8oz/225ml per serving
  • Add 1/2 tsp of Samurai Matcha to 2oz/50ml of hot water in a cup. 
  • Mix and whisk vigorously to make a smooth paste.
  • Top up with freshly steamed milk of your choice
  • Sweeten to taste (try maple syrup or honey) and enjoy. 

Brewing Instructions for Cold Drink

  • Add 1/2 tsp of Samurai Matcha to 2oz/50ml of hot water in a cup.
  • mix and which vigorously to make a smooth paste.
  • Top up with freshly steamed milk of your choice & sweeten to taste.
  • Cool for 30/60 mins
  • Pour ocer ice and enjoy!

Price x 25G (Does not include accessories)