Expert tea farmers that posses the knowledge to produce Matcha
Jaku (=silence) live in the South of Japan, on the island Kyushu. In the prefecture Kagoshima, organic cultivation has been
supported for many years and the result can be found in this full-bodied delicacy. Ideally consumed pure, Jaku provides a rare glimpse into the soul of the Japanese art of tea.
Each tin contains 30 grams of organic Matcha.
About 3–5 g of the powder is placed in a special stoneware bowl (chawan, 300–400 ml), which has been warmed. Soft or filtered water, cooled to 80°C/176°F is then added incrementally while the liquid is whisked until frothy using a bamboo whisk (chasen).