Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder.
Our matcha comes from Uji, Kyoto, and is a first harvest, spring tea. A Samidori cultivar, it is considered a high grade for everyday consumption.