Certified organic by JONA (Japan Organic and Natural Foods Association), this premium, organic ceremonial Matcha is the purest and most sustainable way to enjoy the ancient Matcha tradition. Our DōMatcha™ Ceremonial Organic Matcha is produced in the Uji Region, in Kyoto, Japan where matcha originated over 800 years ago. (Makes about 25 servings.)
DoMatcha Green Tea Powder (ceremonial) is a 100% authentic Japanese green tea, directly from Uji and Kyoto where Matcha originated and where the most premium quality Matcha green tea is being produced to this date! DoMatcha is pure, clean and additive free and 100% organic. DoMatcha premium, ceremonial grade Matcha, brought to you directly from Kyoto and the Uji region. Only the finest leaves are selected to guarantee the highest nutritional value as well as a sweet and pleasant flavour in DoMatcha Matcha Green Tea. Can be used to make thick or thin Matcha. [POWDER]
Raise level of energy for up to 4 hours
Create a state of relaxed, calm mental awareness
Boost metabolism up to 40% with regular consumption
Help regulate healthy blood sugar levels
Support healthy teeth & gums
DōMatcha™ is pure, clean, and additive free.
Do (pronounced 'doe') is the Japanese symbol for 'way' or 'journey'. DoMatcha™ means 'The Way of Matcha'. Matcha is not only a highly treasured specialty green tea, but also used in cooking & baking, in health foods & beverage creations
Certified organic by JONA (Japan Organic and Natural Foods Association), this premium, organic ceremonial Matcha is the purest and most sustainable way to enjoy the ancient Matcha tradition. Our DōMatcha™ Ceremonial Organic Matcha is produced in the Uji Region, in Kyoto, Japan where Matcha originated over 800 years ago.
Drinking Matcha can lead to many health benefits. With ultra-fine DōMatcha™ green tea powder you ingest the entire tea leaf - and Japan’s finest tea leaves at that. The result is a beverage approximately 10 times more nutrient dense than regular brewed green tea.
Matcha means ‘Rubbed or Ground Tea’ and is the Japanese term for the precious powdered green tea, traditionally reserved for the Japanese Tea Ceremony (Sadō).
The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and nutritional value of the tea. The very best Matcha is said to be that from the Uji region of Kyoto. The mountainous region provides the perfect high altitude climate and the morning mists of the 2 rivers of the region add just the right amount of moisture needed for the cultivation of tea. Kyoto is a city with a rich history and culture. It is the place where ‘The Way of Tea’ (Sadō) was formed and refined and where it is still, to this day, an integral part of the culture.
The Matcha tea plants are shaded from direct sunlight for about 8 weeks before harvest. The results are higher chlorophyll and L-Theanine contents and a richer, greener color. L-Theanine is an amino acid specific to green tea that provides unique health benefits and sweetness in flavor. It is the main reason why high quality green teas taste less astringent and bitter and are more pleasant to the pallet. It also helps to reduce stress and induce a state of calm, relaxed alertness.
The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. High quality Matcha is always hand-picked to assure that only the unopened tea bud and the accompanying finest, top two leaves are chosen. The tea-leaves selected to become Matcha are called Tencha. The leaves are then carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical for a great Matcha. The Tencha leaves are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder – Matcha!
Since Matcha is extremely prone to loosing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.
How can I determine Matcha quality?
You can tell the quality and freshness of Matcha by the color, the flavor and by how well it mixes.
The higher the quality
- the greener and more vibrant is the color (for both the powder and the prepared cup)
- the sweeter it will taste
- the fuller the flavor
- the ‘greener’ the flavor
- the better it froths up when whisked with a traditional bamboo whisk
Health Benefits of DoMatcha
•Significantly increases energy (over 6-8 hours) without the caffeine jitters.
•Improves mental alertness (L-theanine component).
•Increases calmness and reduces stress (L-theanine component).
•Boosts metabolic rate by 35-40% in regular drinkers, facilitating weight loss.
•Powerful anti-aging activity due to super-charged antioxidants.
•Lowers blood pressure.
•Super immune-boosting activity due to high levels of polyphenols and catechins.
•Stabilizes blood sugar levels.
•Powerful anti-biotic and anti-viral activity.
•Strong blood cleanser/detoxifier and alkalyzer.
Put ½-1 teaspoon of DōMatcha™ in a large cup or a drinking bowl and add a small amount of hot water. Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. Add more water if desired. DōMatcha™ can be used for ‘thin’ or ‘thick’ Matcha. (See below for further preparation information)