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In Japan, bancha is considered to be an everyday tea and is often served with meals. It can be drunk all day long because it contains 70% less caffeine than gyokuro. Due to the extended photosynthetic cycle, bancha is characterized by a higher...
Tips for whipping up matcha:
The traditional way to prepare matcha comes from the Japanese Tea Ceremony. It involves using a matcha bowl, a bamboo whisk- chasen and a bamboo spoon- chashaku. Place 2 chashaku spoons of matcha (1,5g) in a matcha...
Traditionally, thin tea or “usucha” is prepared with 1 chashaku of matcha (one teaspoon) and approximately 75-100ml of hot water. This proportion is perfect for creating ideal frothy texture on the surface of matcha.
Koicha, or thick tea, is...
This unique composition of matcha green tea powder and leaf tea genmaicha is not as much energizing as a regular matcha but still more stimulating than regular green tea with rice – it has its place between those two delicious teas. Thanks to...
Photosynthesis that reduces theanine and increases tannins does not occur in stems and that is why kukicha contains high levels of this relaxing compound and low levels of caffeine. Kukicha is considered a macrobiotic tea because of its alkalizing...