Matcha is a roasted green tea that is finely ground into a powder and has a long history. The flavor is often described as having an intense tea taste that is both herbal and vegetal. Matcha dates back to the Tang Dynasty in China, were it was used in the traditional tea ceremonies. Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191. Today, Japan is the largest producer and consumer of matcha tea. There are two methods to brewing matcha at home, koicha ("thick tea") and usucha ("thin tea"). To make koicha, use 2 teaspoons matcha per 2 ounces of 160-180 degree water.
Ingredients: organic grade A matcha
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