Processing of Matcha: Matcha is harvest in the spring time (first flush). A couple weeks prior, farmers cover the tea plants reducing the amount of sunlight that reaches the plant. This step is call shading, it helps turn the leaves dark green, giving Matcha its distinct green color. After harvesting, the leaves are de-stemmed then air dried. Next, the leaves are sorted by grades, ground into fine bright green Matcha powder ready for consumption.
How to Make: Add 1/2 to 1 tsp of Matcha to a small amount of water, mix to a paste, then add 4 - 6oz if hot water, stir with a bamboo whisk until frothy. Water Temperature: 70°C (158°F) - 80°C (176°F) Storing: Refrigerate after opening Product of: China Ingredients: Organic Matcha (Grade "A") - 1st Flush
Matcha has 10 times the benefits than green tea per serving cause you are digesting the whole green tea leave, not just part when steeping in hot water. A rich source of vitamins that assist in energy, metabolic rate, anti-aging, cholesterol, blood sugar level, detoxifying and mental alertness and is loaded with antioxidants.