Size: 2 ounces
This Matcha is produced using Gyokuro leaves. Once plucked, the leaves are steamed and dried. Tea at this stage of the process is known as Aracha. Next the Aracha is stripped of all stems and veins resulting in a pure leaf known as Tencha. Tencha is then stone ground into its finely powdered form. To keep up with demand, the supplier of Samurai Gyokuro Matcha operates 1,300 grinding mills!
In Japan, Matcha is considered an integral part of the very essence and soul of the country itself. Matcha makes its first appearance in Japanese tea manuals sometime during the 12th century, making it one of the country's most ancient varieties of tea. Matcha is also Japan's most important tea since it is the tea used in the famous tea ceremony, or Chanoyu. It was originally conceived by the ancient Samurai.
The Samurai learned the fine art of brewing Matcha from Buddhist monks sometime in the 13th century. The Samurai learned that meditating would prepare them physically and mentally for battle. Drawing on their strict code of conduct, they developed an elaborate framework called wabi within which to brew and consume Matcha. Wabi loosely translates as follows: Quiet, sober refinement characterized by humility and restraint that celebrates the mellow beauty that time and care impart.
Each sip presents sultry sweet notes that peek from deep, full-flavored, seasonal green tea.