Camellia sinensis, powdered
Matcha (抹茶) is a finely ground powder of specially grown and processed camellia sinesis (green tea). The plants for matcha are shade grown for about 3 weeks before harvest, and the stems and veins are removed in processing, leaving a light, easy to grind collection of leaves.
Making matcha tea is a bit different than most other loose leaf blends, so we've written some basic instructions below.
Hot Tea "Thin": Put approximately half a teaspoon of matcha powder into a cup or bowl. Over this, pour 2.5 oz (75ml) of hot, not boiling, water. Then, whisk or stir until there are no lumps or powder on the sides of the cup. If a foam forms, that is alright. This version of matcha tends to be slightly more bitter than the "thick" version below.
Hot Tea "Thick": This requires more matcha powder than the "thin" matcha recipe above. Into your cup or bowl, add in about a teaspoon of matcha and approximately 1.3 oz of hot, not boiling, water. Because this mix is thicker, blending it all together requires a bit of a slower pace. The usually will produce no foam and a milder, sweeter tea.
Optional: To make a latte, use about half a teaspoon of the matcha powder, 1 cup of milk or your favorite milk substitute, and about a teaspoon of the sweetener of your choice. Heat the milk either on the stovetop or in the microwave, being careful not to scald it. Pour a quarter of the milk into a mug and mix in the matcha to create a paste. Then, pour in the remaining milk, and add the sweetener to taste!
Iced Tea: A simple method is to add a teaspoon to about 2.5 oz of cold water in a jar or other sealable container. Then, shake the container and, once well mixed, pour over ice!