Dear Fellow Tea Lover,

Matcha, the “jade drink,” appeared in China in the 10th Century and by the 12th Century it was imported to Japan. In China, by that time, it was almost forgotten, but in Japan it became a very popular part of the tea drinking culture. For one thing, it is a powerhouse of antioxidants and contains L-theanine, which helps relax the mind, enhance mood, focus, and alertness.

Cultivation and preparation require special methods. Several weeks before the harvest the leaves are covered to hide them from direct sunlight. This makes them more tender and juicier, less bitter, and richer in amino acids. The young leaves are harvested while still tender and then dried, stems removed, and is hand-ground into a powder. Production is very limited.

We have many varieties of matcha, traditional green, latte powder, flavored, and even exotics like black matcha. While matcha is great hot, it is also a special treat as a cold latte. Follow directions below.

Matcha Latte (cold)

• 3oz Hot Water (slightly under boiling point)
• 1-2 TSP Matcha (my favorite for lattes is Mocha)
• 6 oz Almond, Coconut or your favorite milk
• Ice

Prepare matcha (stir in hot water until completely mixed.  Pout over Ices in tall glass. Fill glass with Milk product and stir.

Enjoy