數世紀以來，抹茶一直是日本茶文化中不可或缺的一部分。在稱為茶道的傳統茶儀式中使用，這款美味且古老的飲品至今仍是茶愛好者的最愛。用於製作抹茶綠茶粉的綠茶，在採收前數週會在特別設計的稻草蓆下遮蔭種植。當茶葉完全成熟時，會富含胺基酸與葉綠素。一旦採摘並製備完成，茶葉會被細細研磨成令人驚豔的抹茶綠茶粉。
抹茶可以用多種不同的方式享用；無論是像真正的日本茶道大師般品嚐，還是作為時尚的拿鐵，這款營養豐富且享譽世界的茶都不會讓你失望。
I’ve been using this matcha for my morning smoothies and the fine powder dissolves without any clumps, which saves me time. The color is a deep, vibrant green and the taste has that nice earthy bitterness I look for in culinary grade. It’s become a staple in my kitchen.
The vivid green color alone tells you it’s fresh, and it whisks into a creamy foam that holds for a good minute. I’ve been using it for the tea ceremony steps I learned online, and the fine powder dissolves without any clumps.
I use this matcha in my morning smoothies mostly, but last weekend I tried whisking it properly with hot water for a traditional bowl. The powder dissolves with barely any clumps and has that grassy, slightly sweet taste I look for in a culinary grade.