Tea leaves used for producing matcha are shaded for 20 days before the harvest. This guarantees low level of tannins and unusually high antioxidant, caffeine and l-theanine levels. This is the only Camellia Sinensis product that has stems and veins of the leaves removed. Slow, cold grinding using granite mills is needed to produce finest Matcha and it can take up to 1h to produce 30g of this unique tea.
This product is well suited for thin tea (jap. usucha) and cooking purposes. The taste is unmistakable and could be called the definition of freshness. If you have never encountered any kind of refreshment or clear-headed feeling from tea infusion – give Matcha a try! You won’t be disappointed as this product has 137 times the antioxidant amount of regular green tea 1.