Matcha (Vietnam)

Vietnamese matcha is made using the same core techniques as traditional matcha: shade-growing, steaming, drying, and ultra-fine milling. The difference is the leaf. Instead of traditional green tea matcha cultivars, premium oolong cultivars are used and prized for their creaminess, floral aromatics, and softness. The result is a smooth matcha that’s creamy and less bitter, with a more rounded, aromatic profile.

Matcha beverages are booming in America, with matcha lattes and confections trending all over the country. Matcha is quite a bit healthier than drinking non-ground green tea, because with matcha you are consuming the entire tea leaf, not just soaking the leaf in water. Never mix matcha with boiling or near boiling water, as it will ruin the taste and make it very bitter.

For this culinary grade of matcha, we highly recommend using for tea lattes and baking!

Tasting Notes: Green Grass, Hint of the Ocean

Brewing Suggestion: 1/2 Tsp of matcha in 5 ounce bowl. Fill with 170 degree water. Whisk for 30 seconds. Sweetener: Add 1 TSP of sugar and a splash of cream.

Approximately 60 tsp in a 100g (3.5oz) package.