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Kama Matcha
Ceremony Grade Thick Style Matcha Tea
Kama Matcha, suitable for koicha thick style tea is masterfully blended for a delicate balance of sweetness and astringent flavors. Made from handpicked, shade-cultivated leaves which are lightly steamed, air dried, de-stemmed and finely ground on centuries-old stone mills.
Kama Matcha, is rich in nutrients and antioxidants, especially the potent and renowned catechin, EGCg. Matcha contains caffeine, which stimulates the body, and amino acids, which relax the mind. A serving provides 3 to 4 hours of mild steady energy. Perfect for focusing on work, meditation or play.
Preparation
Sift 1 tsp matcha tea into a tea bowl. Add 3 oz hot, not boiling, water (about 180 degrees). Whisk vigorously in a zigzag motion until a light foam covers the tea. Matcha is ready to drink. Adjust proportions to taste.
Why Sift Matcha?
For the same reason bakers sift flour before
using. The static electricity in the air encourages powders (be it
flour, baking powder, cocoa, etc) to stick together and form clumps.
The same is true with matcha green tea powder. Sifting matcha smoothes
it out and lets it blend better into your drink or cooking recipe.
About Nishio Growing Regions
We sourced this matcha from the environmentally friendly hillside region of Nishio. In the late 1800's a Buddhist priest introduced the varietal and production techniques of the Uji region used in matcha production. Soon Nishio became a formidable producer of matcha tea.
Japanese Sweets and Matcha
In Japan, matcha is enjoyed in combination with small sweets. Known as Wagashi, these sweets are made from natural, plant based ingredients. Wagashi adds a personal touch to matcha drinking, a chance to express a theme or reflect the change of seasons. Their sweetness, eaten prior to drinking matcha, balances out the flavor of the tea.
Look for Wagashi at Japanese markets. They usually contain some of the following ingredients: azuki beans, kidney beans, soy beans, potatoes, rice flour, wheat flour, sesame seeds and sugar.
Matcha Enthusiast
Read the Matcha Enthusiast Interview with Tea Master Yoshihiro Terazono, from the Urasenke school in New York City.
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