FAQ

• What is matcha?

  Matcha (抹茶) is a finely-ground green tea powder from the camellia sinensis plant, traditionally enjoyed in East Asia.

• What is matcha made of?

  Matcha powder is made of entire green tea leaves that have been specially grown in the shade. Shade-grown matcha tea leaves retain high levels of chlorophyll, which gives matcha its bright green colour. When it comes to harvest time, the tea leaves are removed from the stems and veins. The tea leaves are then heated through a gentle steaming process and are laid flat to dry. These flat green tea leaves are known as tencha (before being made into matcha). From there, the leaves are stone-milled into a fine green powder. Matcha tea should only contain pure green tea powder, with no other ingredients, fillers or sweeteners.

• Differences between traditional tea leaves vs. matcha

  Traditional tea leaves go through a similar processing method but do not go through the stone-milling/grinding process. Depending on the type of tea, the tea leaves can be covered (shade-grown) or uncovered (grown in the sun). With traditional green tea, the tea is extracted by steeping/infusing tea leaves in hot water. Whereas with matcha tea powder, the entire tea leaf is ground up into a fine powder and whisked into hot water. The matcha powder is suspended in the water and does not fully "dissolve."

• What is the difference between culinary and ceremonial matcha?

  Ceremonial grade: Highest quality of matcha, typically used in traditional Japanese tea ceremony ritual. Has a bright, vivid green colour, sweet, slightly vegetal taste. Usually more expensive and has a delicate and sweeter taste due to its higher quality. It's harvested during ichibancha, which means "first tea" or the first harvest, or the "first flush." It is made from the youngest tea leaves, ground to an ultra-fine powder.
  
  Culinary grade: A "lower" grade than ceremonial, still green in color, but used for everyday matcha lattes or baking. Sometimes, there may be a "premium" grade which is in between ceremonial and culinary grade.

• What is first flush?

  First flush, or ichibancha, is the first harvest, which happens in the springtime. Second flush, or nibancha, is the second harvest, which happens in the summer. During the winter season, the tea leaves retain much of their nutrients, thereby holding more sweetness compared to the second flush.

• What tools do we use when preparing the matcha?

  Matcha is traditionally prepared in the manner of a Japanese tea ceremony, with a meditative spirit belonging to Zen Buddhism. The tools used include:
  Chashaku: bamboo tea scoop, used for scooping the matcha tea powder
  Chasen: bamboo whisk, used for whisking the matcha powder with water
  Chawan: literally "tea bowl," a small bowl for preparing and consuming the tea

• Why should you consume matcha with non-dairy milk?

  Dairy milk contains a protein called casein that binds to the catechins/antioxidants in matcha, inhibiting their absorption. This means you receive fewer health benefits when you drink matcha with milk. Try a plant-based or non-dairy alternative such as:
  
  Almond milk
  Oat milk
  Soy milk
  Coconut milk

• How to best store matcha?

  Matcha is very sensitive to light, heat, and oxygen. Store the green tea powder in an airtight container in a dark, cool location, away from heat or light. To prevent it from quickly oxidizing, it's best to keep it in a dark container (not glass or plastic) or solid tin.

• How many servings does your 50g bag give?

  It really depends on how much matcha you use! If you are using one teaspoon per serving for your daily matcha, a 50g bag will last you about a month, assuming you are having a cup a day.

• Why can’t I use boiling water to make my matcha?

  Matcha is delicate, and using boiling water can actually burn the powder, leading to a bitter taste and less bright color. To get that umami, slightly sweet matcha, you should use water that’s between 70-80°C. If you don’t have a thermometer, let the boiling water sit for a minute or two before preparing your matcha.