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Samurai Matcha
Samurai Match is the highest quality Matcha produced in Japan.The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto. Each leaf for Samurai Matcha is specially selected and carefully picked by farmers' skilled hands, giving this Japanese tea its mellow and smooth aroma and flavor. Today most tea leaves are trimmed by machine and traditional hand picked Matcha is rarely grown and is therefore very precious.
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Country of Origin: Japan
Region: Shizuoka
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. Japanese monks believed the tea possessed qualities conducive to meditation and drank it during religious ceremonies. The Samurai learned that meditating through the drinking of Matcha could restore them physically and prepare them mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterized by humility and restraint that celebrates the mellow beauty that time and care impart. Over the centuries, this philosophy, developed by the Samurai, gave birth to the Japanese tea ceremony we are familiar with today. It is in reverence to their noble way of life that we present this amazing tea.
Matcha, is perhaps the most refined Japanese tea available on the market today. From the unique way it is produced to the important place it holds in the cultural life of Japan, few other teas can compare. The first thing you will notice upon opening the packet is that Matcha is finely powdered and looks like an emerald colored flour. This characteristic truly sets it apart from other teas. When brewed, the powdered leaf is not strained or left in the pot, but is whisked into a frothy concoction and consumed. Because the leaves themselves are imbibed, brewed Matcha contains higher concentrations of vitamins and antioxidants than most other teas, green, herbal, or otherwise. In fact, brewed Matcha contains nearly 10 times the polyphenols and antioxidants of regular green teas, 2 times the antioxidants of a glass of red wine, approximately 9 times the beta-carotene of spinach, and 4 times that of carrots. *
Matcha is produced using pure Gyokuro leaves, a variety of Japanese tea bush that is shaded beneath special mats for 3 weeks before plucking. The shading forces the plants to produce a higher than normal chlorophyll content and gives the leaves a rich green color. Once plucked, the leaves are steamed and dried. Tea at this stage of the process is known as Aracha. Next, the Aracha is stripped of all stems and veins resulting in a pure leaf known as Tencha. Tencha is then stone ground into its finely powdered form. Although the grinding process is done by machine, each mill can only grind 40 grams of Tencha per hour. (To keep up with demand, our supplier operates 1300 grinding mills!)
In Japan, Matcha is considered an integral part of the very essence and soul of the country itself. The tea makes its first appearance in Japanese tea manuals sometime during the 12th century, making it one of the country's most ancient varieties of tea. Matcha is also Japan's most important tea since it is the tea used in the famous tea ceremony, or Chanoyu. This ceremony is an elegantly rigid affair that developed over the centuries as a transformative and meditative practice. It was originally conceived by the ancient Samurai, the noble class of warriors famous for their elaborate costume and highly regimented lifestyle.
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. Japanese monks believed the tea possessed qualities conducive to meditation and drank it during religious ceremonies. The Samurai learned that meditating through the drinking of Matcha could restore them physically and prepare them mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterized by humility and restraint that celebrates the mellow beauty that time and care impart. Over the centuries, this philosophy, developed by the Samurai, gave birth to the Japanese tea ceremony we are familiar with today. It is in reverence to their noble way of life that we present this amazing tea.
* Taken from the Certificate of Analysis #021068-1 Japan Measure Certificator Constituent Breakdown: Standard tables of Food Composition in Japan 5th Revised Editions
Brewing Matcha:
One common misconception people have of Matcha is that is must be brewed according to the strict guidelines of the Chanoyu ceremony. In reality, Matcha can be brewed many different ways. We will detail a couple of our favorites here, as well as the ceremonial method. Please keep in mind that Matcha is best brewed using water that has boiled and then let sit for a few moments until it has cooled to roughly 180°F/82°C, (about 2-3 minutes). This allows for immediate consumption after brewing when the tea is at its peak flavor. As well, it is a good idea to sift Matcha through a tea strainer so that it will not form lumps when hot water is added.
Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools. (Bowls, scoops, and a whisk).
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3. Pour the water out and dry the bowl with a paper towel.
4. Using your tea spoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8. Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps).
Cold Matcha: It would not be out of place to see an Elvis impersonator in Yoyogi Park cooling down with cold Matcha on a hot Tokyo afternoon!
For this recipe you will need per serving:
1g Matcha, 8 oz cold water, lemon, and sugar to taste.
1. Add 1g of Matcha to a little water and mix until you have a nice paste.
2. Add your paste to the rest of your glass of water and stir well.
3. Squeeze a lemon into to the mixture and add sugar to taste.
4. Add ice. Enjoy.
Ice Matcha au Lait - This version is very popular with young people in Shibuya, one of Tokyo's trendiest neighborhoods.
For this recipe you will need per serving:
4g Matcha, 2 tbsp sugar, 3 tbsp hot water, 10 oz milk, ice, and 2 pieces of lemon grass.
1. Blend dry Matcha and sugar in a glass.
2. Pour in the hot water and whisk into a paste.
3. Pour cold milk over the Matcha mixture.
4. Add ice and garnish with lemon grass.
Region: Shizuoka
Samurai Matcha
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. Japanese monks believed the tea possessed qualities conducive to meditation and drank it during religious ceremonies. The Samurai learned that meditating through the drinking of Matcha could restore them physically and prepare them mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterized by humility and restraint that celebrates the mellow beauty that time and care impart. Over the centuries, this philosophy, developed by the Samurai, gave birth to the Japanese tea ceremony we are familiar with today. It is in reverence to their noble way of life that we present this amazing tea.
Matcha, is perhaps the most refined Japanese tea available on the market today. From the unique way it is produced to the important place it holds in the cultural life of Japan, few other teas can compare. The first thing you will notice upon opening the packet is that Matcha is finely powdered and looks like an emerald colored flour. This characteristic truly sets it apart from other teas. When brewed, the powdered leaf is not strained or left in the pot, but is whisked into a frothy concoction and consumed. Because the leaves themselves are imbibed, brewed Matcha contains higher concentrations of vitamins and antioxidants than most other teas, green, herbal, or otherwise. In fact, brewed Matcha contains nearly 10 times the polyphenols and antioxidants of regular green teas, 2 times the antioxidants of a glass of red wine, approximately 9 times the beta-carotene of spinach, and 4 times that of carrots. *
Matcha is produced using pure Gyokuro leaves, a variety of Japanese tea bush that is shaded beneath special mats for 3 weeks before plucking. The shading forces the plants to produce a higher than normal chlorophyll content and gives the leaves a rich green color. Once plucked, the leaves are steamed and dried. Tea at this stage of the process is known as Aracha. Next, the Aracha is stripped of all stems and veins resulting in a pure leaf known as Tencha. Tencha is then stone ground into its finely powdered form. Although the grinding process is done by machine, each mill can only grind 40 grams of Tencha per hour. (To keep up with demand, our supplier operates 1300 grinding mills!)
In Japan, Matcha is considered an integral part of the very essence and soul of the country itself. The tea makes its first appearance in Japanese tea manuals sometime during the 12th century, making it one of the country's most ancient varieties of tea. Matcha is also Japan's most important tea since it is the tea used in the famous tea ceremony, or Chanoyu. This ceremony is an elegantly rigid affair that developed over the centuries as a transformative and meditative practice. It was originally conceived by the ancient Samurai, the noble class of warriors famous for their elaborate costume and highly regimented lifestyle.
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. Japanese monks believed the tea possessed qualities conducive to meditation and drank it during religious ceremonies. The Samurai learned that meditating through the drinking of Matcha could restore them physically and prepare them mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterized by humility and restraint that celebrates the mellow beauty that time and care impart. Over the centuries, this philosophy, developed by the Samurai, gave birth to the Japanese tea ceremony we are familiar with today. It is in reverence to their noble way of life that we present this amazing tea.
* Taken from the Certificate of Analysis #021068-1 Japan Measure Certificator Constituent Breakdown: Standard tables of Food Composition in Japan 5th Revised Editions
Brewing Matcha:
One common misconception people have of Matcha is that is must be brewed according to the strict guidelines of the Chanoyu ceremony. In reality, Matcha can be brewed many different ways. We will detail a couple of our favorites here, as well as the ceremonial method. Please keep in mind that Matcha is best brewed using water that has boiled and then let sit for a few moments until it has cooled to roughly 180°F/82°C, (about 2-3 minutes). This allows for immediate consumption after brewing when the tea is at its peak flavor. As well, it is a good idea to sift Matcha through a tea strainer so that it will not form lumps when hot water is added.
Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools. (Bowls, scoops, and a whisk).
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3. Pour the water out and dry the bowl with a paper towel.
4. Using your tea spoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8. Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps).
Cold Matcha: It would not be out of place to see an Elvis impersonator in Yoyogi Park cooling down with cold Matcha on a hot Tokyo afternoon!
For this recipe you will need per serving:
1g Matcha, 8 oz cold water, lemon, and sugar to taste.
1. Add 1g of Matcha to a little water and mix until you have a nice paste.
2. Add your paste to the rest of your glass of water and stir well.
3. Squeeze a lemon into to the mixture and add sugar to taste.
4. Add ice. Enjoy.
Ice Matcha au Lait - This version is very popular with young people in Shibuya, one of Tokyo's trendiest neighborhoods.
For this recipe you will need per serving:
4g Matcha, 2 tbsp sugar, 3 tbsp hot water, 10 oz milk, ice, and 2 pieces of lemon grass.
1. Blend dry Matcha and sugar in a glass.
2. Pour in the hot water and whisk into a paste.
3. Pour cold milk over the Matcha mixture.
4. Add ice and garnish with lemon grass.