First Class Ceremonial Grade Matcha.
Certified Organic by USDA and Japanese Agricultural Standards (JAS).
What makes it "first class"?
First harvest: The leaves are harvested in early spring, making them the most nutrient-dense.
Shade-grown: The tea plants are covered for several weeks before harvest, which increases the chlorophyll and L-theanine content.
Delicate and fine: The finest leaves are used, with stems and veins removed, and are stone-ground into a very fine powder.
Vibrant color: The high chlorophyll content gives it a deep, vibrant green color.
Complex flavor: It has a complex, smooth, and mellow taste with a balance of sweetness and umami, and a clean finish.
Sourced from a family farm in Kagoshima, Japan established in 1881. Kagoshima is a volcanic region making the soil rich in nutrients and minerals allowing our matcha to be potent in antioxidants. Tea plants are vulnerable to cold so the mild climate of Kagoshima is ideal to grow the healthiest tea. Kagoshima also focuses on organic, sustainable, and regenerative agricultural practices.
For the best experience, consume within around one month of opening. Store in refrigerator to extend shelf life.
For 1 serving of matcha latte, we recommend starting with 3g (1.5 tsp) of organic matcha powder with 0.5 cup (4 fl oz) of milk. Adjust the amount of matcha to your liking. Our preferred sweetener is 1 tbsp of organic maple syrup.
We prefer using a Chasen (matcha whisk) and a tea bowl with a spout to mix the organic matcha and hot water (175 degrees F). A handheld milk frother will also work as the organic matcha powder is fine and mixes well.
I’m excited to see what creations you come up with. Share them on Instagram and tag me @drcalvinng
BLACK FRIDAY SALE: 25% OFF! ORDERS WILL BE SHIPPED FIRST WEEK OF DECEMBER.
First Class Ceremonial Grade Matcha.
Certified Organic by USDA and Japanese Agricultural Standards (JAS).
What makes it "first class"?
First harvest: The leaves are harvested in early spring, making them the most nutrient-dense.
Shade-grown: The tea plants are covered for several weeks before harvest, which increases the chlorophyll and L-theanine content.
Delicate and fine: The finest leaves are used, with stems and veins removed, and are stone-ground into a very fine powder.
Vibrant color: The high chlorophyll content gives it a deep, vibrant green color.
Complex flavor: It has a complex, smooth, and mellow taste with a balance of sweetness and umami, and a clean finish.
Sourced from a family farm in Kagoshima, Japan established in 1881. Kagoshima is a volcanic region making the soil rich in nutrients and minerals allowing our matcha to be potent in antioxidants. Tea plants are vulnerable to cold so the mild climate of Kagoshima is ideal to grow the healthiest tea. Kagoshima also focuses on organic, sustainable, and regenerative agricultural practices.
For the best experience, consume within around one month of opening. Store in refrigerator to extend shelf life.
For 1 serving of matcha latte, we recommend starting with 3g (1.5 tsp) of organic matcha powder with 0.5 cup (4 fl oz) of milk. Adjust the amount of matcha to your liking. Our preferred sweetener is 1 tbsp of organic maple syrup.
We prefer using a Chasen (matcha whisk) and a tea bowl with a spout to mix the organic matcha and hot water (175 degrees F). A handheld milk frother will also work as the organic matcha powder is fine and mixes well.
I’m excited to see what creations you come up with. Share them on Instagram and tag me @drcalvinng
BLACK FRIDAY SALE: 25% OFF! ORDERS WILL BE SHIPPED FIRST WEEK OF DECEMBER.
