Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder. This is a Samidori cultivar from Uji, Kyoto, flavored with natural cacao. It is a high-grade Spring (first harvest) tea.

Easy preparation is achieved by placing 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a matcha whisk until a paste forms. Add the rest of the water and stir.