This Culinary Grade Organic Matcha is mostly used for Cooking, Baking, Lattes, Frappes, Refreshing Beverages and Hot or Ice Tea.
Organic Matcha
Matcha comes from the same plant that all true teas come from: camellia sinensis, the leaves of which can be made into green tea (unfermented tea; it’s simply steamed and dried), into oolong tea (the leaves partially ferment), and into black tea (fully fermented). Matcha is a true green tea, but its growth style, harvest, and production style are markedly different from those of o
ther green teas, let alone from those of oolong and black teas. Our organic Matcha is traditionally grown and harvested by a single family at their organic farm in Japan. This ensures it will retain all of it's flavor and quality. Matcha is produced by harvesting Tencha leaves grown in shade. This being the difference between green tea and Matcha. This Culinary Grade Matcha is mostly used for Cooking, Baking, Lattes, Frappes, Refreshing Beverages and Hot or Ice Tea. That said, camellia sinensis does have varietals, and some of them, it turns out, produce better matcha than others. The highest-grade matcha come almost invariably from one of three Japanese varietals (they’re calledsamidori, okumidori, and yabukita in Japanese)
These three varietals of the noble tea plant have been explored, selected for, and grown in Japan for more than 900 years. They are keenly understood by many Japanese growers/farmers, and in many cases have been cultivated by family lineages for many hundreds of years. Suffice it to say that these families really know how to cultivate these three varietals to obtain superior matcha.
