The tea farmers with the knowledge to produce our Matcha
Jaku (=silence) live in the South of Japan, on the island
Kyushu. In the prefecture Kagoshima, organic cultivation is
supported for many years and the result of these efforts can
be found in this full-bodied delicacy. Ideally consumed pure
it gives a deep view to 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).