Stone-Ground Matcha Green Tea

This savory, jade-green matcha is made from highly-flavorful Kamairi (pan-roasted) tea leaves, stone-ground to silky perfection.

Matcha's health benefits far exceed any other green tea type. When you drink matcha, you ingest the whole tea leaf in powder form, not just the brewed water.

Make a traditional cup of matcha, or a delicious cup of matcha latte. You can also make "matcha zhio" — a traditional garnishing for your vegetable dishes, seafood, chicken, steaks, and eggs, or as a rub to season poultry, fish, and meats. See below for the how-to.

To make Kamairi, fresh tea leaves are parched at high heat for ten minutes, after which they are rolled and dried in a four-step process. The result is a smooth tea with a sophisticated, rich flavor.

Producing Kamari is labor-intensive and requires skill. Kamairi teas are rare even in Japan as they account for about 2% of all Japanese tea production. 

JAS Certified Organic Grown, harvested and processed by traditional farmers in lush-green highlands of Kyushu island, southern Japan.

• 1 teaspoon matcha powder (about 1 - 1.5 grams)
• 1 cup of unsweetened, plain soy milk (or milk if you prefer dairy)
• Sugar or honey as needed

How to Make Matcha-Zhio (Matcha Salt)

Matcha-zhio is a traditional Japanese seasoning with a sophisticated, clean, and pleasantly complex taste. It also reduces the amount of salt used for seasoning and adds a natural, wonderfully vivid green color to foods.

• 2 teaspoon salt (preferably coarse)
• 1/2 teaspoon Matcha powder

• Mix well in a small bowl
• Use as needed and store the rest in a shaker

• Place a kettle of water over high heat.
• Remove the kettle from heat just before the water starts boiling (when it starts steaming).
• Let hot water cool down for a few minutes.
• Rinse the tea cup with hot water.
• Dry cup with a soft towel.
• Add one cup of water to one tsp of matcha.
• Briskly whisk till it develops a soft foam.
• Serve