Matcha Mini Kit with Bamboo Whisk and Whisk Holder
This kit includes the single most essential utensil for preparing delicious frothy matcha tea - a bamboo whisk. Also included are a re-order coupon and beautifully illustrated how-to guide.
Essential Matcha Tea Utensils
We suggest adding a sifter
because without it, no matter how much you whisk,
your matcha will be clumpy. The bamboo whisk
), invented centuries ago,
is uniquely suited for creating a frothy beverage and the delicate fronds will not harm your tea bowl. The bamboo tea scoop
) is perfect
for measuring out matcha powder and scooping tea out of a round tin. And for the same reason, we drink wine in stemware, the matcha bowl
) is the best vessel for observing and celebrating the taste, aroma and color of your matcha tea.
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.Water, Temperature and Taste
Water quality and temperature are important in making good tasting
matcha. Begin with cool spring or filtered water and bring it to just
under a boil (about 180 degrees). Boiling water will "scorch" the delicate matcha leaves and impart a bitter taste.
About Matcha Tea Grades
Matcha tea comes in various grades. The main differentiators are tea grade
and ingredient grade
. All matcha teas are 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 in a Tea Bowl with A Whisk and Sifter
- Morning Matcha Classic Grade is a tea grade blend made of organic tencha (dried tea leaves). This fine tea is denoted by its bright green hue and creamy aroma with hints of vanilla. When whisked with water the taste is full bodied with a lingering sweet finish.
- Kama Matcha Ceremony Grade, 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.
- Sugar Destroyer Matcha & Gymnema is a blend of tea grade matcha and Gymnema Sylvestre, an herb grown in India, clinically proven to reduce blood sugar levels. The color of Sugar Destoyer is slightly subdued when compared to a pure matcha. The aroma starts sweet and creamy like a quality matcha and finishes with a hint of bitter herbs. The taste of Sugar Destroyer is grassy and pungent with a distinct bitter note.
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.
About Nishio Growing Regions and JAS Organic Certification
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. In 2001 JAS (Japanese Agricultural Standards Association), awarded its organic certification to the matcha teas from our Nishio farms.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.