Our Power Matcha is grown on certified organic Tea Gardens in Uji, Kyoto and Kagoshima and harvested in spring and summer. We stone-mill the young whole green tea leaves into an emerald green powder. We use our Power Matcha in delicious matcha lattes, iced lattes, smoothies and pancakes. Matcha contains antioxidants and is full of plant-based goodness to support your daily wellness ritual.
The finest powdered green tea is packed and vacuum-sealed into our food grade tea tins. These are designed to store our tea and keep its full aromatic fresh flavour.
HOW TO INFUSE
Drinking matcha is a sensory experience and using a matcha bowl, rather than teacup, is essential. Cup the bowl with your hands, take it to your lips and breathe in the luscious aroma as you sip. Heavenly!
SERVE - Measure ½ teaspoon of Power Matcha into a strainer over a matcha bowl. Sift gently to remove any lumps. Add 60ml to 80ml of warm water (70-80 degrees celsius) and whisk the matcha in an “m” motion for 20 seconds, until it is foamy and bright green. Use a traditional bamboo matcha whisk, noting that small bubbles are said to be better.
MATCHA LATTE - Gently steam 60ml to 80ml of plant-based milk such as coconut or almond, being careful not to boil the milk. Whisk ½ teaspoon of Power Matcha into the warm milk and enjoy. Coming soon: read more about matcha preparation and delicious matcha recipes in our blog.
MEASURE - ½ teaspoon per bowl
BREWING TEMPERATURE - 70-80°C
Japanese Green Tea* *Certified Organic Contains Caffeine
The easiest way to get lots of antioxidants into your day is with the power matcha.
JAPANESE GREEN TEA - Epigallocatechin, a type of antioxidant, gives matcha many of its benefits, including; improved cholesterol levels and blood pressure, detoxification, and reduced inflammation.
ORGANIC TEA GARDEN
Our green teas and matcha are grown in organic tea gardens on the mountainside of beautiful Uji, Kyoto and Kagoshima.
Uji has a long and rich tradition in tea cultivation and was one of the first places in Japan to develop tea gardens. The tea from this region became known for its superior quality in the 1100s and is still highly regarded today. In the 1300s, seven special tea gardens were created in Uji, known as Uji Schichimeien (The Seven Famous Gardens). These helped the city become a renowned centre for tea. Uji is home to a special growing technique for matcha that is now widely used. Delicate leaves are shaded from the sun for three weeks before harvest to bring out the plant’s colour and flavour. This is the technique used for our matcha. Once shaded, the finest leaves are picked and stone-milled to produce an emerald green powder. Our matcha leaves from Uji are harvested in the first flush in spring. Uji River flows through this small town and many teahouses can be found along the riverbanks. After passing the river, there is a city called Tawara, it is here on the mountainsides that our organic matcha is grown.
The other area we source our green tea from is certified organic tea gardens in Kagoshima, on an island in the far south of Japan called Kyushu. Kagoshima is known as one of the most advanced organic farming districts in Japan. The land here has fertile, mineral-rich soil that helps to produce strong and healthy tea trees. These trees thrive with fresh air and rain water, and produce some of the finest green tea in the world. We harvest our matcha leaves from Kagoshima in the second flush in summer.
BioGro New Zealand Jona JAS Japan Certified Organic Vegan Plant Based