Matcha

Vivid, sweet and rich, this excellent matcha from Uji, Kyoto, is a premium first-harvest spring tea. The tea leaves are of the Samidori cultivar.

History & Heritage

Matcha's roots reach back to Song dynasty China, where tea was ground to powder and whisked in bowls. The Zen monk Eisai is traditionally credited with bringing tea seeds and the practice of powdered tea to Japan around 1191. Over the following centuries, matcha became the heart of the Japanese tea ceremony, which was refined in the 16th century by the tea master Sen no Rikyu. Growers in Uji, near Kyoto, developed the technique of shading tea plants before harvest, which produces the vivid green, sweet and savory leaves ground into fine matcha.

Interesting Facts

• Uji has been one of Japan's most celebrated tea regions for centuries.

• Quality matcha is made from shaded leaves. Tea plants are covered beneath special shades for about 3 weeks before plucking, which deepens their green color and sweetness.

• Matcha has broken from tradition and is now enjoyed cold, in lattes and smoothies, and in ice creams and baked goods.

Tasting Notes & Pairings

It brews a rich, vegetal cup with sweet notes from full-flavored spring leaves, smooth and lingering. Enjoy it whisked on its own, with a traditional Japanese sweet, or as a luxurious matcha latte. It also pairs beautifully with white chocolate and fresh strawberries.

Brewing tips (general guideline): sift about 1 teaspoon (1–2 g) of matcha into a bowl, add a few drops of hot water and whisk into a paste, then add 6–8 oz of water at 160–175°F and whisk briskly in a zigzag motion until frothy. Adjust to taste.

Like every tea at Beantown Tea & Spices, Matcha Samidori is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.

Bright and versatile, this is a quality all-purpose matcha grown in Japan. The tea has a pale emerald green color, and when whisked on its own, it has an almost jammy smoothness with a pleasantly sweet astringency.

History & Heritage

Matcha's roots reach back to Song dynasty China, where tea was ground to powder and whisked in bowls. The Zen monk Eisai is traditionally credited with bringing tea seeds and the practice of powdered tea to Japan around 1191. Over the following centuries, matcha became the heart of the Japanese tea ceremony, which was refined in the 16th century by the tea master Sen no Rikyu. Growers in Uji, near Kyoto, developed the technique of shading tea plants before harvest, which produces the vivid green, sweet and savory leaves ground into fine matcha.

Interesting Facts

• In matcha, you consume the whole ground leaf rather than an infusion.

• This matcha is made using shaded leaves of the type used for Gyokuro, grown beneath shades for about 3 weeks before plucking.

• Matcha is now a favorite ingredient for lattes, smoothies, ice cream and baked goods, as well as a traditional bowl of tea.

Tasting Notes & Pairings

Smooth and gently sweet with a lively green finish, it is equally good whisked straight or blended with milk. Try it with mochi, shortbread, or a fruit smoothie.

Brewing tips (general guideline): sift about 1 teaspoon (1–2 g) of matcha into a bowl, add a few drops of hot water and whisk into a paste, then add 6–8 oz of water at 160–175°F and whisk briskly in a zigzag motion until frothy. Adjust to taste.

Like every tea at Beantown Tea & Spices, Matcha Green is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.

Malty, smooth and unexpected, this is an exceptional black tea matcha from the Nandi Highlands of Kenya. It brews a well-balanced cup with just the right astringency.

History & Heritage

Kenya's tea industry began in 1903 with an experimental planting at Limuru, and the country has since become the world's largest exporter of black tea. Its highland gardens lie near the equator, where tea can be plucked year-round. Grinding tea into a fine powder is an idea borrowed from Japan, where matcha has been made on stone mills for centuries. In Japan, the shaded leaves called Tencha are ground on stone mills to make traditional matcha. Applying that technique to Kenyan black tea produces something entirely new.

Interesting Facts

• This special matcha is made by grinding a rich, full-leaf Kenyan black tea using a Japanese-style matcha mill.

• It is craft-ground in small quantities only.

• The Nandi Hills are one of Kenya's notable tea-growing areas.

• Kenya is the world's largest exporter of black tea, and its tea grows mainly in the highlands at about 1,500 to 2,700 meters.

Tasting Notes & Pairings

Kenya black matcha offers smooth, malty notes balanced by a pleasingly smooth astringency. When brewing, we encourage you to experiment with the amount, water temperature and whisking time until you find the strength that's perfect for you. It makes a wonderful latte with steamed milk and pairs well with banana bread, oatmeal cookies, or a chai-spiced dessert.

Brewing tips (general guideline): whisk about 1 teaspoon (1–2 g) with 6–8 oz of hot water, around 175–195°F, until smooth and frothy. Adjust to taste.

Like every tea at Beantown Tea & Spices, Matcha Kenya Highlands is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.

Crisp, flavorful and smooth, this is a unique Kenyan matcha made from a blend of white and green teas. It brews a wonderfully vegetal cup with light floral undertones reminiscent of oolong.

History & Heritage

Kenya's tea industry began in 1903 with an experimental planting at Limuru, and the country has since become the world's largest exporter of black tea. Its highland gardens lie near the equator, where tea can be plucked year-round. Grinding tea into a fine powder is an idea borrowed from Japan, where matcha has been made on stone mills for centuries. Bringing that craft to Kenyan white and green teas creates a matcha with its own crisp, sunny character.

Interesting Facts

• The white and green teas used for this matcha are grown at high altitude under bright sun.

• Only the youngest leaves are plucked, processed and carefully ground with a traditional Japanese-style stone mill until exceptionally smooth.

• Kenya's equatorial highland gardens allow tea to be plucked year-round.

• Grinding the whole leaf means you enjoy all of it, not just an infusion.

Tasting Notes & Pairings

Fresh, green and floral with a clean, crisp finish. A fabulous choice for anyone looking for an interesting, out-of-the-ordinary brew. Enjoy it whisked on its own, over ice, or in a smoothie, and pair it with fresh fruit, yogurt, or lemon cookies.

Brewing tips (general guideline): sift about 1 teaspoon (1–2 g) of matcha into a bowl, add a few drops of hot water and whisk into a paste, then add 6–8 oz of water at 160–175°F and whisk briskly in a zigzag motion until frothy. Adjust to taste.

Like every tea at Beantown Tea & Spices, Matcha Kenya Superior is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.

Everyday, versatile and made for mixing, this is a culinary-grade matcha from Taiwan. It is a very good tea for everyday mixing and drinking, and perfect as an ingredient for baking and cooking.

History & Heritage

Matcha began as whisked powdered tea in Song dynasty China and was carried to Japan around 1191, traditionally credited to the monk Eisai, where it became the center of the tea ceremony. In modern times matcha has broken from tradition and found its way into lattes, smoothies, ice cream and baked goods. Culinary matcha is made for exactly these uses.

Interesting Facts

• Compared with our Matcha Green and Matcha Samidori, this culinary grade has more astringency and a paler green color.

• Once sweetener or dairy is added, the difference in taste between the three becomes less noticeable.

• Grade: culinary powdered green tea with a Sencha base.

Tasting Notes & Pairings

Bold and green, with enough astringency to stand up to milk, sugar and baking. We recommend it for lattes, smoothies, cookies, cakes and ice cream.

Brewing tips (general guideline): for a latte, whisk 1–2 teaspoons with 2 oz of water at 160–175°F, then add 6 oz of steamed milk and sweetener to taste. For baking, follow your recipe.

Like every tea at Beantown Tea & Spices, Culinary Matcha is a quality loose-leaf tea offered at an affordable price. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.