100g Matcha: Wakatake, Iced Grade
Matcha Wakatake Tea | In Pursuit of Tea
Matcha ("powdered tea") is a special type of green tea: a precious, jewel-green powder made from handpicked, high-grade Japanese tea. Traditionally prepared hot, in a bowl, it can also be used in other forms.

Our producer, Marukyu-Koyamaen, first began production of tea in the Genroku period (1688-1704) in Ogura, Uji. Through subsequent generations, the quality of the tea increased, thus establishing the venerable tradition of Ujicha; by the eighth generation, the market had been extended to all of Japan. A standard of high quality, consistent from cultivation to the final product, was achieved, and the company- still family-owned- remains highly esteemed. Marukyu-Koyamaen now ranks among the foremost producers of fine teas in Japan, and has won many national prizes.

Use this grade for preparing iced matcha: in a cocktail shaker, add 2-3 g sifted Matcha Wakatake over 4 oz ice cubes. Pour in 8 oz cold water and shake vigorously; strain and serve over ice. Wakatake is also great for baking.

Note: do not use Wakatake for hot matcha preparation; this grade is only suitable for iced.

Yields about 30-40 servings.

Country: Japan
Region: Uji
Tasting Notes: vegetal, bittersweet, refreshing
Year of Production: Spring 2015

Stock Status:In Stock

Product Code: GJM32


Matcha tea from Japan is traditionally produced from high-quality tea leaves. Several weeks before picking, the fields are covered with straw or black plastic fabric to shade the plants from the sun. This intensifies the color and caffeine as well as other compounds within the leaf. The same method is also used to make gyokuro tea, a full-leaf style that is similar in appearance to sencha.

Why Matcha Is Stone Ground
Grinding tea by stone was the method used in China when a Japanese Zen priest, Myoan Eisai, brought the tradition back to Japan in 1191. Eisai carried with him tea seeds and the knowledge of how to grow, process, and drink the tea. By the thirteenth century tea was being cultivated in Uji, Japan, where our matcha grows today. It is still ground using stone wheels that have been specially chiseled for this express purpose, made by craftsmen whose families have been making these grinders for generations.

Thick Tea (Koicha)
The Japanese refined drinking the powdered tea so that it became a elaborate manifestation of Zen buddhism. The more superficial aspects are the physical acts of the tea ceremony and exchanges of hospitality and appreciation whereas the spiritual side (cha-no-yu) concerns Zen practice and quest for a pure state of mind.

A full tea ceremony can take four hours and includes a meal, sweets, and tea served two times. Thick tea is made with three bamboo spoonfuls (chashaku), or about 3.5 grams of tea which then has the hot water added to it. The bamboo whisk (chasen) is moved back and forth slowly, only enough to blend the tea into a smooth, thick liquid. The exact temperature of the water varies according to the season and and can range from nearly boiling down to about 190 degrees. The exact amount of water to make the perfect tea comes from experience.

Thin Tea (Usucha)
Thin tea is served after a sweet cake (kashi) and is prepared differently than the thick tea. Two bamboo scoops of tea are added to the bowl (after being sifted through a metal sieve to eliminate any lumps in the tea). The goal is to briskly whisk the tea into a froth (15-20 strokes). Too little doesn't blend the tea and it can be too watery and if you whisk it too much it becomes foamy. Practice of course is the best teacher.

Health Benefits of Matcha Tea - as Described by Dr. Andrew Weil M.D.
In addition to providing trace minerals and vitamins (A, B-complex, C, E, and K), matcha is rich in catechin polyphenols - compounds with high antioxidant activity. These compounds offer protection against many kinds of cancer, help prevent cardiovascular disease and slow the aging process. They also reduce harmful cholesterol in the blood, stabilize blood sugar levels, help reduce high blood pressure and enhance the resistance of the body to many toxins. The most important polyphenol in matcha is EGCG (epigallo-catechin gallate), which is the subject of many medical studies. Matcha has a significant amount of dietary fiber and practically no calories. - Dr. Andrew Weil, M.D. (Read more about health benefits of tea by Dr. Andrew Weil M.D.



1. To reduce the possibility of the Matcha powder forming lumps with the addition of hot water, it is best to pass it through a fine sieve (tea strainer). Sift the whole can at once onto waxed paper and then return the sifted powder to the can.

2. Bring a small quantity of purified water to boil and remove from heat. Pour a small quantity of this water (about 1/2 cup) into tea bowl or a cup to warm it. Empty the bowl and dry it with a paper towel.

3. Place about one level teaspoon of matcha powder in the bottom of the bowl (more or less to taste).

4. Add approx. 1/3 cup of slightly less than boiling water to the bowl.

5. Agitate the mixture vigorously with a back and forth motion of the wrist with the whisk for approximately 15 seconds. The surface of the matcha should become completely frothy.

6. Drink the matcha immediately. In the Japanese Tea Ceremony, the Japanese quaff the bowl in three audible slurps, you enjoy it at your own pace.

How to Prepare Matcha Without Traditional Tools
If you do not have the traditional Japanese bamboo spoon (chashaku) or whisk (chasen), you can still enjoy this flavorful tea. First strain the entire can of tea through a tea strainer and then return to tea can. (This will remove any lumps and make the tea easier to blend.) Then add 1/2 teaspoon matcha to 8 ounces of hot (but not boiling) water, stir vigorously, and enjoy!

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