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DESCRIPTION Whip up a sippable superfood. So, what’s so great about matcha? We’d say it comes down to three things: the exquisite taste of the best varieties, the power generated b y grinding the green leaves into a powder, and the artistry of the Japanese tea ceremony. Think of matcha as a green tea espresso: by consuming the leaf as a powder rather than infusing and removing, you get all the goodness contained in the leaf. TASTING NOTES A thick and slightly astringent green tea, this infusion yields a smooth and grassy taste which finishes with a hint of sweetness. CAFFEINE INGREDIENTS Green Tea. STEEPING INSTRUCTIONS HOT Matcha Tea 1. Add 1 tsp Macho Matcha into your bowl and use the sifter to get rid of any lumps 2. Add 30 ml of hot water (80˚C) into your bowl 3. Whisk the matcha until it is fully dissolved using a light touch and a zigzag motion. Whisk until a fine foam appears. 4. Add more hot water (80˚C) into your bowl 5. OPTIONAL: add sweetener ICED Matcha Tea 1. Add 1 tsp Macho Matcha into your bowl and use the sifter to get rid of any lumps 2. Add 30 ml of hot water (80˚C) into your bowl 3. Whisk the matcha until it is fully dissolved using a light touch and a zigzag motion. Whisk until a fine foam appears. 4. Add more 200 ml cold water/ or milk into your bowl and give it a stir 5. Fill a glass with ice and poor the matcha in 6. OPTIONAL: add sweetener Show more