Camellia sinensis, powdered
Our black matcha is made from the same plant as our green matcha, Camellia sinensis. The only difference, besides its rich, full taste, is how it is processed after harvest. Once picked and processes, the leaves are oxidized or fermented under carefully controlled conditions. The level of the fermentation determines the quality of the finished tea. Once oxidized, the leaves are graded, sorted, the finally the highest quality are stone ground to a fine powder, ready for you to drink.
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!