Experience the rich flavors and health benefits of our high-grade green tea matcha sourced from Japan's finest traditions.
Should I use boiling water to make matcha?
Definitely not. Using boiling water (100 C Deg) scorches the delicate powder, resulting in a bitter, "grassy" mess.The Fact: To preserve both the sweet umami flavor and the temperature-sensitive antioxidants (EGCG), use water between (70 C Deg and 80 C Deg )
Can I drink matcha on an empty stomach?
For many, it’s risky. Matcha is highly concentrated in tannins. The Science: Drinking tannins on an empty stomach can increase stomach acid, which may lead to nausea or "the shakes" for those with sensitive linings. The Tip: If you have a sensitive stomach, enjoy your matcha about 30 minutes after a light meal.
How to brew matcha without it clumping and how to whisk correctly?
To brew matcha without clumps, first sift one teaspoon of powder through a fine strainer into your bowl. Add a splash of warm water—not boiling. Use a bamboo whisk to gently rub the paste smooth, then whisk vigorously in a "W" shape until it's frothy.
What is the difference between Premium grade and Special grade Matcha?
Tea quality is graded according to the harvest season.
Premium: Tea harvested in the spring. From about March to April.
Special: Tea harvested in summer and autumn. From about June to the end of the year.
Health benefits of drinking Matcha regularly.
Drinking matcha, with its high concentration of EGCG catechins ( antioxidant ), inhibits fat cell formation and increases your body's fat oxidation rate, especially when combined with the right exercises.
This directly supports weight management efforts for most people.