Matcha has been consumed in Japan since the 7th century and is famous for providing drinkers with a calming sort of energy. Matcha is a specific type of Japanese green tea that differs from other traditional teas in the preparation process and in how the plant is grown.
Matcha tea plants are shaded for a few weeks before the harvest to increase natural levels of caffeine and amino acids. The leaves are allowed to dry, stems and veins are removed from the leaves, and then the tea is ground into a fine powder. The powder can be dissolved in milk or water to produce a slightly sweet, richly flavorful tea.
Below image shows a very brief of how this matcha is made; each step is cared by master tea makers with the highest technology available yet carrying the fundamentals of the old tradition. From the color of the tea to the unforgettable aroma, it is to the highest standard available in the Japanese Market.
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