A shade-grown Japanese black tea, milled and powdered. Very malty and bold, with light marine and cocoa notes. Excellent with milk and sugar. The Irish Breakfast of powdered teas!
Ingredients: Japanese black tea
Origin: Aichi Prefecture, Japan
Tasting Notes: Malt, cocoa, roasted grains
Caffeine: 5/5
Brewing recommendations: the “traditional” amount of matcha per serving is about one teaspoon per 8-12oz of 170° water. This will vary depending on personal taste or if the matcha is whisked in a bowl versus blended for serving in a mug, as well as the size of the desired serving. You can whisk the matcha with a blender, directly in a cup with a kitchen whisk, in a bowl with a traditional bamboo whisk, or even in a protein-powder blender bottle. The goal is to suspend the powder in the warm water so it doesn’t congeal at the bottom of the vessel. Some settling after whisking will occur.
A shade-grown Japanese black tea, milled and powdered. Very malty and bold, with light marine and cocoa notes. Excellent with milk and sugar. The Irish Breakfast of powdered teas!
Ingredients: Japanese black tea
Origin: Aichi Prefecture, Japan
Tasting Notes: Malt, cocoa, roasted grains
Caffeine: 5/5
Brewing recommendations: the “traditional” amount of matcha per serving is about one teaspoon per 8-12oz of 170° water. This will vary depending on personal taste or if the matcha is whisked in a bowl versus blended for serving in a mug, as well as the size of the desired serving. You can whisk the matcha with a blender, directly in a cup with a kitchen whisk, in a bowl with a traditional bamboo whisk, or even in a protein-powder blender bottle. The goal is to suspend the powder in the warm water so it doesn’t congeal at the bottom of the vessel. Some settling after whisking will occur.
