Gyokuha ceremonial-grade matcha offers a rich, balanced flavour profile with a wonderfully smooth taste and subtle sweetness. Tea crafting techniques that are centuries old are used to make Gyokuha (Jade Leaf) ceremonial grade matcha from the finest Gyokuro green tea leaves.
Gyokuha Ceremonial Grade Matcha
| Rich, balanced flavour with smooth taste & subtle sweetness. | |
| 100% Gyokuro Green Tea. | |
| Kagoshima Prefecture, Japan. | |
| 2-4 Mins 1/Cup 80°C |
Tea Facts
- Ingredients: Premium Gyokuro Green Tea Ceremonial Grade Matcha Powder.
- Leaves: Traditional Japanese Method & Specifications: Shaded, Plucked, Steamed, Refined, Milled Powder (10 -16 microns).
- Latin/ Botanical Names: Camellia sinensis.
- Grown: Kagoshima Prefecture, Japan, 200 - 1000ft above sea level
- Aroma: Neutral.
- Infused Colour: Emerald green.
- Caffeine: Approximately 68mg per 250 ml cup.
- Harmonisation Codes: <3Kg 0902100000 >3Kg 0902200000
Serving Guide
- Tea Menu: Very Popular
- Per Matcha Shot: Using a matcha teaspoon or Bamboo Scoop (also known as Chashaku), measure approximately 1g of matcha powder.
- Water: Use freshly filtered water brought to a boil and cooled to around 80°C. Add a teaspoon or two of water to make a paste.
- Making Time: Add approximately 50 ml of water for thick matcha or 80 - 100 ml for thin matcha and whisk vigorously in 'W' shape for 30 seconds.
- To Serve: Drink as the matcha shot or for a longer drink, add honey or a syrup of choice, then top up with hot water or milk.
Health Benefits
- Protection: Matcha's high polyphenol content, particularly epigallocatechin gallate (EGCG), may help to suppress the spread of cancer cells. (1)
- Heart: Clinical trials have shown that drinking matcha supports cardiovascular and metabolic health.(1)
- Mind: Recent studies suggest drinking matcha can enhance attention span and memory.(1)
- (1)The therapeutic potential of matcha tea: A critical review on human and animal studies.
FAQ's
Ceremonial matcha is made using traditional Japanese methods to ensure its high quality and flavour. The process involves careful cultivation of the tea plants, shading them, harvesting, steaming, refining, drying and then grinding.
1. Cultivation and Shading:
The tea plants used to produce ceremonial matcha are shaded for about 20–30 days prior to harvest. This technique involves covering the plants to block sunlight, which increases chlorophyll content, reduces bitterness, and enhances the umami flavour of the leaves.
2. Harvesting & Processing into Tencha:
Once the leaves are ready, they are carefully picked. After harvesting, the leaves are steamed to prevent oxidation, preserve their vibrant green colour, and lock in their flavour. At this stage, the veins and stalks are still intact.
3. Removal of Veins and Stalks (Refinement Process):
The refinement process gently removes the veins and stalks after steaming. This step ensures that only the soft, nutrient-rich parts of the leaf are used to create “Tencha,” the leaves from which ceremonial-grade matcha is made. The removal of veins and stalks is a crucial step contributing to the to smooth texture, vibrant green colour, and rich flavour profile of matcha used in traditional Japanese tea ceremonies.
4. Grinding into Matcha Powder:
Traditional stone mills grind the dried tencha leaves into a fine powder. The grinding process is slow and deliberate, ensuring that the heat from friction does not degrade the quality of the tea powder. This powdered tea made in this way is ceremonial-grade matcha.
Ceremonial matcha originates from Japan, specifically regions renowned for their high-quality green tea production. The most famous areas include:
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Uji, Kyoto: Often considered the birthplace of matcha, Uji is acclaimed for its meticulous tea-growing techniques and centuries-old traditions, producing some of the finest ceremonial-grade matcha.
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Kagoshima Prefecture is also a notable tea-producing region in Japan and is known for its contribution to high-quality matcha and other green teas. While Kagoshima may not have the same historical association with matcha production as regions like Uji or Nishio, it has gained recognition for its innovation and large-scale tea cultivation. Kagoshima’s warm climate, fertile volcanic soil, and pristine water sources make it an ideal location for growing tea.
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Shizuoka Prefecture: Known for being one of Japan’s largest tea-producing regions, Shizuoka offers matcha that reflects a smooth, balanced flavour.
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Nishio, Aichi: This region specialises in matcha cultivation, producing a rich and vibrant green tea with a natural sweetness.
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Kyushu Island (Yame, Fukuoka): Yame produces matcha with a bold umami flavour and less bitterness, making it perfect for ceremonial-grade tea.
Ceremonial matcha uses only shade-grown, first-harvest leaves from the tea plant (Tencha), resulting in its delicate taste and vibrant green hue. Each region’s climate and soil contribute unique characteristics to its flavour profile.
Yes, you can use ceremonial-grade matcha for making lattes. However, ceremonial matcha is known for its smooth, delicate, and subtly sweet flavour, and these characteristics may not be as evident when used with milk. As ceremonial matcha is more expensive and requires more refinement, it is traditionally intended to be consumed with water for enjoyment. There is no right or wrong way to enjoy ceremonial matcha; it's a personal choice.
