Organic culinary-grade matcha — stone-ground green tea (Camellia sinensis) from China. It whisks up a light, spring-green cup with a sweet, vegetal, slightly grassy aroma. The flavor is sweet-green on entry with a gentle umami, modest astringency and mild bitterness, finishing clean and brisk. Because the whole leaf is ground to a powder, matcha is a strong, concentrated cup — dilute with milk for a latte and sweeten to taste.
Preparation: sift about 1 teaspoon into a bowl, add roughly a quarter cup of water at 175°F (not boiling), and whisk with a bamboo whisk to a froth — under a minute — or shake with water in a mason jar. Top with frothed milk for a latte, or stir a quarter teaspoon or more straight into baking, cocktails and cooking.
Storage: keep in an air-tight, opaque canister away from light, heat and strong aromas (never near spices). Fresh matcha is vibrant green; a dull or darker color means it is past peak — best flavor within 2–3 months.
Great for matcha lattes and for cafés, tea shops and bakeries, as a food-manufacturing ingredient, or in dietary supplements.