In Japan Matcha is the centrepiece of the Tea Ceremony.

To make Matcha you first cultivate the finest Green Tea. Just before picking, the leaf is shaded for 2-3 weeks. Depriving the leaf of sunlight increases its polyphenol count and makes for a richer flavour.

Once picked the leaf has its stem and veins removed. This process produces what is known as ‘tencha’. The remaining flesh is then ground down using a pestle and mortar into powder form.

To drink Matcha place 1g of the powdered leaf into a bowl and add to it a small amount of warm water (between 40-70 degrees). Whisk away in an M movement for 10-20 seconds. Once you create a smooth, creamy head your Matcha is now ready to drink!

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