Matcha[a] (抹茶) is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk.

Fine organic matcha made with leaves grown at an altitude of 300 – 500 meters in the Tenryu mountains, this matcha was ground by stone mill.

Matcha Koaia tea contains a moderate amount of caffeine, which can provide a natural energy boost without the jitters and crash associated with coffee. It has a mild taste and distinct color, free of any fishy smell, perfect for Matcha beginners making it as one of the best seller Japanese Matcha tea.

For 1 serving:
Traditional Matcha for 1 tea bowl;
Sift Matcha Powder: 1/2 tsp (2g) (0.07oz);
Add 70ml (2.37oz) hot water 80℃ (176℉);
Whisk until foamy with a bamboo Chasen.

Nutrition facts:

Manufactured by: