Matcha
Matcha
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Matcha

GREEN TEA

21 reviews

The traditional tea of the Japanese tea ceremony. Our matcha is made from tender green leaves known as Tencha harvested in early spring in Katsura, Gifu Prefecture. Brilliant green in color, matcha has a rich, slightly sweet vegetal flavor and aroma.

Tasting Notes:

Spirulina, cashew, malt


87 in stock
Regular price $25.00 Save $-25.00
Customer Reviews
5.0 Based on 21 Reviews
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DC
10/22/2020
Denise C.
United States United States
I recommend this product
The Best

The most delicious Matcha ever!

RW
10/17/2020
Robin W.
United States United States
I recommend this product
Yummy Health Time

As my beautiful niece Alix works there, I did have a pre-existing interest. Regardless, my expectations were extremely high and they were finally met. Steven Smith Teamaker No. 7 Matcha tea is now my favorite, bar none. Thank you for the instant 'good feels' I get after each cup.

K
10/14/2020
KB
United States United States
I recommend this product
My perfect match

I’ve been experimenting with matcha tea for a few months now and doing a fair amount of research on it. So far this is the best one I’ve had. It’s mixes well, tastes great and is the perfect shade of green. I’ll be sticking with Smith.

A Smith Teamaker Customer
DC
10/13/2020
Dani C.
United States United States
I recommend this product
Lovely matcha

Fine, delicate matcha that arrives in a sealed tin. The quality is the best I’ve had at home. Highly recommend.

EC
10/06/2020
elsa c.
United States United States
I recommend this product
Matcha

I love this tea! It is the fountain of youth!

Ingredients

Japanese matcha green tea.

Blend Numerology

Honoring the Seven Lucky Gods of Japanese myth - so named because they drank lots of Matcha.

Preparation

For best flavor, bring spring or freshly drawn filtered water to 175 degrees. Add between 1/2 and 1 teaspoon matcha per cup. Whisk vigorously for at least 30 seconds. Drink while contemplating this floating world.

Learn more about making Matcha.

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  • matcha

Matcha

Japanese Green Tea

To make Matcha, the tea plants are covered for up to three weeks before harvest, allowing only diffused light to reach the leaves. This promotes the development of chlorophyll and increases L-Theanine content, which brightens color, increases flavor and helps counterbalance the energizing effects of the caffeine. After plucking, the leaves are steamed, neutralizing the oxidizing enzyme and preserving their color. They are then put through a rolling and drying process, along with a special step through a machine that removes the viens and stems of each leaf. The tea that results from this process is called Tencha, which is then refrigerated until it is ready to be ground. In the final step, Tencha leaves are placed in small amounts on a granite grinder to make its signature fine powder. Granite is ideal for grinding, as it doesn’t produce much heat, which helps to maintain the rich color of the Matcha and its full flavor in the cup.

Gifu Prefecture

Gifu Prefecture is in the Chubu region, which is centrally located on the island of Honshu in Japan. It is just north of the most famous Matcha producing regions of Uji and Aichi. While not as famous, this area produces Matcha of equal quality, without all the hype. Harvest season is from April through June.