Matcha

Like gyokuro, this tea is cultivated under shade, resulting in reduced astringency and a pronounced sweet taste. However, after steaming, the leaves are dried and purified without blanching, and then finely ground into a powder using a traditional stone mortar. Unlike conventional tea, this tea allows for consumption of the actual tea leaves, enabling the intake of all the nutrients present in the leaves. Matcha is best enjoyed by using water at about 90℃.