Japanese Matcha Green Tea – Culinary Grade

Description

The powder is so fine it suspends in water as a pale cloud before settling into the vivid green of a prepared cup.

Matcha has been cultivated in Japan for over a thousand years, with its production closely tied to Buddhist monastic practice and the gradual development of the tea ceremony. Uji-shi, in Kyoto Prefecture, is one of the oldest and most respected matcha-producing regions in the country, benefiting from a mild climate, mineral-rich soil, and centuries of accumulated growing and processing knowledge. Culinary-grade matcha occupies a specific position in this tradition, valued as much for its versatility in food and drink preparation as for its place in ceremonial use.

This matcha is a single-origin culinary-grade powder sourced from Uji-shi, Kyoto Prefecture. Culinary-grade matcha is produced from leaves that are shade-grown before harvest, then stone-ground into a fine, even powder and processed without additives. The result is a tea with a distinctly vegetal character and a flavor profile that holds up when mixed with other ingredients, making it suited to baked goods, confections, beverages, and desserts without losing its defining qualities.

Net weight and package dimensions are not specified in the product listing. This matcha is culinary grade, suited to everyday drinking and to use in cooking, baking, and blending with hot or cold liquids. Country of origin: Japan, Uji-shi, Kyoto Prefecture.

Matcha of this grade is typically stored in an airtight container away from light and heat to preserve its color and flavor. It is sold as a single unit.