Let's talk matcha. The good matcha—high quality, fresh, vibrant, best flavor—is produced on a small scale. Matcha is an art. It's labor intensive, delicate and requires a lot of skill. While larger matcha suppliers have the capacity for more volume, they often compromise on flavor and quality. This Ceremonial Matcha comes from several small producers in 3 major tea growing regions of Japan—Kyoto, Kagoshima, & Shizouka, Japan, all dedicated to their craft. We select each matcha based on their similar flavor profiles: fresh, smooth, and toasty matcha with a clean finish. How to make matcha Scoop 1 teaspoon of matcha Slowly combine with 2.5oz of water at 175°FWhisk to remove lumps and continue until bubbly & frothySip as is or make a matcha latte Make a latte: Brews one 8 oz drinkPour Matcha over 5-6 oz of steamed milk or pour over iced milk
