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Organic Culinary Matcha

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This certified organic Matcha is grown in Kagoshima prefecture and made using a combination of the leaves of the Asanoka cultivar and the Samidori cultivar specifically for culinary use.
 

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Kagoshima

Our teas are available for purchase exclusively to wholesale clients.
If you are a retail consumer, please contact us and we will be happy to provide you with a list of where you can purchase our teas.

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About Sencha Variety

Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness. 

Steeping Instructions
Water: 203F                                            Tea: 2g per cup (2 ounces of water)        
Put Matcha in a bowl. Then add 1 tablespoon of hot water to make a paste. Then add the remainder of water and whisk it until small bubbles appear.

1.  Boil freshly drawn water and let it cool down to the appropriate temperature.
2.  Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3.  Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot. 

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