Ceremonial MATCHA from Yame 30 g

High-grade ceremonial matcha, which is of the highest quality from the first harvest of the youngest and finest tea leaves. This finely ground powder stands out with its bright green color and intense, rich flavor (full-rounded). Spill the matcha is characterized by a distinctive umami flavor, sweet notes, and an intense, pleasant sweet aroma. It comes from Japan, from the Yame region, and is produced by a traditional family farm.

First harvest - the youngest tea leaves from the first harvest
Single origin - Yame, Japan
JAS certification
Cultivar (variety) - Okumidori, Saemidori, and Yabukita. The combination of multiple varieties creates a more complex flavor profile that combines the best of each. The annual harvest naturally varies depending on the weather and other conditions, so the ability to blend different varieties gives farmers the opportunity to keep the flavor as stable as possible and finely balance its components.

Ingredients: 100% ground ceremonial matcha green tea, powder from the highest quality leaves.

Origin: Yame, Japan

Packaging: 30 g can

Warning: Not a substitute for a varied diet. The recommended daily dose for adults is 2-6 g of matcha per day. Pregnant and breastfeeding women can consume a maximum of 1-2 g of matcha per day. Not suitable for children.

Packaging and quality preservation

The minimum shelf life is indicated on the bottom of the package, usually between 11 and 9 months. To extend the shelf life and quality, matcha can be stored in a dark and cool environment below 10 °C (e.g., in the refrigerator). To maintain the best quality, we recommend consuming matcha as soon as possible after opening.

What is matcha?

Matcha is a finely ground powder made from specially grown and processed green tea leaves (Camellia sinensis). The tea plants are shaded for several weeks before harvesting, which increases the chlorophyll and amino acid content, giving matcha its bright green color and unique flavor. The stems and veins are removed during processing. After harvesting, the leaves are steamed, dried, and finely ground in stone mills to produce the final powder.

Matcha is valued for its stimulating effects and L-theanine content. Unfortunately, it is not possible to list all its benefits due to EU regulations, but you can easily find them on the internet. Alternatively, you can check out Instagram: spill.the.matcha.

Preparation (usucha)

bamboo whisk (chasen)
matcha bowl (chawan)
chasen stand (magenaoshi)
traditional matcha scoop (chashaku)
and possibly a strainer to make whisking easier.
If the chasen (whisk) is new, soak it in hot water to soften the bamboo bristles and "open" them. Later, it will be sufficient to soak the chasen in hot water for a moment before use.
Sift 2 g of matcha (= 2 scoops from a bamboo chashaku spoon) into a bowl (chawan).
Pour a little water (approx. 50 ml) at a temperature of 80 °C (no higher) over the matcha.
Gently stir the mixture and then whisk it with a bamboo whisk (chasen) in a zigzag motion, forming the letter "M." Try not to press down on the bottom of the bowl. If done correctly, foam should form (large bubbles will gradually become smaller bubbles). The most important thing is how well the matcha is mixed (without lumps); the bubbles are not the goal.
Don't forget to rinse the chasen after use. Store it in a stand when dry, which will help it retain its shape and dry better.
You can consume matcha on its own, with milk, or use it to prepare other drinks, desserts, etc.

A little bit of history

All types of tea, whether green, black, or oolong, come from the Camellia sinensis plant. There are two theories about the origin of this plant: one locates it at the foot of the Eastern Himalayas, while the other, more widely accepted, places it in the southern mountains of Yunnan Province in western China. Camellia sinensis has two varieties: Assam and Chinese. Assam has taller and larger leaves, while Chinese is smaller with smaller leaves. Currently, tea plants are grown in a shrub-like form to make them easier to harvest.

Although green tea was first brought to Japan from China, it was gradually refined in Japan and became one of the enduring symbols of Japanese culture. The first references to tea in Japan date back to the Nara period (646–794). In the early Kamakura period (1191), the monk Eisai brought tea seeds from China and also introduced the Chinese style of tea preparation: tea leaves were ground into powder and poured over with hot water. This powdered tea was consumed for its medicinal properties and was used by monks to maintain alertness during meditation.

Matcha is the basis of the Japanese art of Chanoyu, known as the tea ceremony. At the heart of Chanoyu is the preparation of matcha according to specific rules and using designated tools. This ceremony evolved and was perfected throughout various historical periods thanks to the influence of tea masters such as Murata Shuko and Takeno Jo'o, who brought a modest and Japanese style to the tea ceremony. During the Momoyama period, Sen no Rikyū became a leading figure in the tea world, and his aesthetics and formal tea preparation procedures determined the style of Chanoyu as we know it today.