DoMatcha Ceremonial grade Matcha Ancient Japanese Green Tea is brought to you directly from Kagoshima Japan. Only the finest leaves are selected when making DoMatcha Ceremonial Matcha Ancient Japanese Green Tea to guarantee a smooth and pleasant flavor. (DoMatcha Ceremonial Matcha Ancient Japanese Green Tea makes about 25 servings.) DoMatcha Ceremonial Matcha Ancient Japanese Green Tea was the winner of third place in the North American Tea Championships in 2013.
- Guaranteed with the highest nutritional value
- Used to make thich and thin Motcha
- Sweet and pleasant odor
Do (pronounced ‘doh’) is the Japanese symbol for ‘way’ or ‘journey’. DoMatcha means ‘The Way of Matcha’. Discovering the way of Matcha is a journey well worth taking; a journey that brings people together in celebration of health and the simple beauty of life. DoMatcha invites you to share in their journey and discover DoMatcha!
Tea is the second most popular beverage in the world (the most popular is water). But despite the fact that all teas come from the same plant (Camellia sinensis), the world of tea is deliciously complex and rich with history.
Legend has it that the ancient Chinese emperor and inventor of Chinese medicine, Shennong, was the first to discover the pleasant flavor and medicinal properties of green tea. One day, as he was boiling water over a fire, a breeze swept a few leaves of a nearby tea bush into his kettle. Shennong not only enjoyed the newly ‘invented’ beverage, but would also go on to study the health promoting properties of his accidental discovery
What is Matcha?
Matcha means ‘Rubbed or Ground Tea’ and is the Japanese term for the precious powdered green tea, traditionally reserved for the Japanese Tea Ceremony (Sado).
The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and quality of the tea. Mountainous and hilly regions provide the perfect climate and morning mists needed for the cultivation of tea.
The Matcha tea plants are shaded from direct sunlight for about 2-4 weeks before harvest. This increases the chlorophyll and L-Theanine content making for a smooth taste and a rich vibrant green color. L-Theanine is an amino acid specific to green tea that provides a sweetness in flavor. It is the main reason why high quality green teas tastes less astringent and is more pleasant to the palate.
The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. High quality Matcha is always hand-picked to assure that only the unopened tea bud and the accompanying finest, top two leaves are chosen. The tea-leaves selected to become Matcha are called Tencha. The leaves are then carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical for a great Matcha. The Tencha leaves are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder – Matcha!
Since Matcha is extremely prone to losing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.