Matcha Chai Brewing Guide

Matcha Chai Glass copy


Ideal for those who love both the rich spice combination of Indian chai, and the creamy, sweet, textured experience of drinking Matcha.

Teaware Needed

Small Ibrik (stove-top boiler), heat-resistant chai cups or tea glasses, matcha tea scoop.

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Preparation Recipe

Place three heaping scoops of Matcha into a small amount (around a tablespoon) of hot water and whisk the powder into the water until it is dissolved. Add 8 oz milk (or non-dairy) to the dissolved matcha. Add chai spices of choice (cardamom, cloves, ginger, cinnamon). Bring to boil once, or steam with espresso machine. Add sweetener. Strain and serve. Garnish with any of the powdered spices.

Sweetener options: honey, cane sugar, stevia.

Flavor Profile:

Uplifting, warming mélange of sweet and spicy flavors.

Click here to download the PDF Brewing guide for Matcha Chai

Matcha Latte Brewing Guide

matcha latte


Creamy — Ideal for latte lovers.

Teaware Needed

A Matcha latte can be prepared stove-top or with the steamer of an espresso machine. Asian-style espresso cups are ideal for this presentation.

Preparation Recipe

Add about 1.5 teaspoons (or 3 heaping scoops if using a chashaku) to a small amount of hot water (around a tablespoon) and whisk the powder into the water until it is dissolved.

You can then prepare the beverage like an espresso latte (steam around 8 ounces of milk and pour over the matcha), or you can add your milk directly to the matcha and heat over the stove, bringing to a boil once and then removing from the heat.

Garnish with Matcha powder on top.

Sweetener options: vanilla, honey, cane sugar, stevia.

Flavor Profile

Energizing, creamy, dry taste of fresh greens.


Iced Matcha Brewing Guide

iced matchaStyle

Ideal in summertime, for those craving an iced, natural, caffeinated and refreshing beverage.

Teaware Needed

Cocktail shaker, tea scoop.

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Preparation Recipe

Place three scoops of Matcha into a cocktail shaker. Add a splash of hot water (approximately 2 oz) and swirl or whisk the Matcha and water together until the powder is dissolved. Fill the shaker half full with ice, then fill with room temperature water, shake well, and pour into a glass. Garnish with mint or ginger.

This can also be done with our special Genmaicha Powder.

Sweetener options: honey, cane sugar, stevia.

Flavor Profile:

Refreshing and cooling with full, rounded, dry texture.

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Click here to download the PDF for ‘Iced Matcha Brewing Guide’

Traditional Matcha Brewing Style


Although the traditional Matcha style has its origins in the elaborate Japanese tea ceremony, a simplified presentation creates a memorable experience for the tea drinker.

matcha set

Teaware Needed

The Matcha bowl, or Chawan, is used to prepare and drink Matcha. We offer several different kinds of handmade, 12 oz Matcha bowls from Tokoname, Japan.

Chawan - Matte Black

The curved portion of the tea scoop, or Chashaku, is used to scoop tea from the Natsume. The Chashaku that we sell is made from black bamboo; often, more elaborate and decorative Chashakus will be used in ceremonies.


The bamboo whisk, or Chasen, is used to dissolve Matcha in water. Many types of Chasen can be found in various colors and thickness. The highest quality whisks are made by hand, including the detailed work of curling thin strands of bamboo.


The tea caddy, or Natsume, stores the tea.



Use 3 scoops of Matcha for 8 ounces of filtered water at 160 F. Press on the tea powder gently, use the whisk with a fast, sideways motion, and bring to a froth.

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Usucha, or thin tea, is prepared with half a teaspoon of Matcha and approximately 75 ml (2.5 oz) of hot water, which can be whisked to produce froth or not, according to the drinker’s preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.

Koicha, or thick tea, requires significantly more Matcha, as many as six teaspoons, and up to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies.

Flavor Profile:

Sweet, creamy, and buttery with a rich oceanic taste.


Click here to download the PDF Brewing guide for Traditional Style Matcha

What is Matcha?

matcha-gradeA-2Ceremonial Cup

Known as “Powdered Green Tea,” Matcha has traditionally been used in “Chanoyu” — the Japanese Tea Ceremony. A cup of Matcha brings about mental concentration, emotional stability, and composure of the mind. It is said that a person operating within the rules of Chanoyu finds the five senses working at their fullest.

Health Balance

Unlike other teas whose leaves are infused in water and discarded, Matcha is ingested to obtain many essential ingredients that can be utilized fully to activate the organic functions of the human body. It is a beverage good for both the mind and the body.

Nutrient & Antioxidant Rich

Matcha contains essential vitamins and minerals and has shown long-term health benefits due to its many disease-fighting nutrients. It is very high in its antioxidant properties. Matcha has 9 times the beta carotene of spinach, 4 times that of carrots, and approximately 10 times the polyphenols and antioxidants of regular teas.

Matcha (10g)Black Tea (10g)Coffee (10g)
Caffeine0.3 g0.06 g0.06 g
Polyphenol (tannin)1.0 g0.2 g0.25 g
Protein3.1 g0.2 g0.2 g
Fiber3.9 g--
Calcium42 mg2 mg2 mg
Iron1.7 g--
Potassium270 mg16 mg65 mg
Vitamin A480 ug--
Vitamin B10.06 mg--
Vitamin B20.14 mg0.02 mg0.01 mg
Vitamin C6 mg--
Carotene2900 ug--


Click here to download ‘What is Matcha?’ PDF

Matcha: An Ancient Tradition

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Shade Grown

In making Matcha, the tea plants are covered with bamboo mats in the last few weeks of their growing season to promote full flavor.

Powdered Art

After the leaves are plucked, they are immediately steamed to spread the chlorophyll throughout the leaves and to stop any oxidation. The leaves are then dried and rapidly cooled. The resulting dried product is called rough tea, or Aracha. Aracha is then cut into small pieces, and the twigs, veins, and stems are removed. The leaves are dried again, and the resulting product is known as Tencha. Tencha is ground by stone mills in a climate-controlled, clean room to produce Matcha. A single mill can only process 40 grams of leaves per hour.

Traditional Matcha Preparation

Matcha is traditionally prepared with a bamboo whisk in a bowl. As part of the Japanese tea ceremony, there is an elaborate process that utilizes various utensils to make a bowl of Matcha. Click here for more on traditional Matcha preparation.

Modern Matcha Specialty Drinks & Uses

Matcha can easily be prepared in a variety of hot or iced drinks, shakes, and smoothies. Matcha can also be used as an ingredient for sauces, dressings, desserts, ice cream, chocolate, and toppings.

Flavor Profile

Matcha has a sweet, creamy, buttery, and rich oceanic taste.

100% Organic – Directly from the Tea Farm

We directly import our Matcha from one of the oldest certified organic Matcha manufacturers in Japan. Freshness is ensured with quality packaging and climate-controlled storage.


Click here to download PDF for Matcha: An Ancient Tradition