From the first springtime harvest (1st Flush) of Japanese grown Tencha comes our top-grade teahouse Matcha. Normally reserved and prepared in ceremonial-style chanoyu using a tea bowl and bamboo whisk, we instead use our stainless steel equipment before pouring it into our recipes. The result is a smooth, complex, umami finish containing triple the l-theanine and Epigallocatechin gallate (EGCG) levels of ordinary green tea. EGCG is a polyphenol with enormous potential in cancer research. It also suppresses the enzyme breakdown of adrenaline and norepinephrine, resulting in boosts in mood and the metabolism.
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