Back in the days Matcha was made from the best top shots from the Gyokuro tea leaves. Today, Matcha is usually produced by Tencha.
When producing Matcha the tea leaves are first steered lightly and then grinted to fine powder.
Matcha is used for Japanese tea ceremonies which are closely linked to the Zen-Buddhist ethics.
Matcha preparation: put Matcha powder in a bowl with 70-85°C water and whip until the mixture skims.

We recommend using spring water for Matcha.

Recommended preparation: 1 tbsp (1.5 g.), 70 ml of water at a temperature of 70-85 °C

Net: 30 g.