Experience Gyokuro Matcha
Step 1: SHADE
The gyokuro plants go through a double shading process before harvest. Sun deprivation yields an abundant production in chlorophyll and L-theanine.
Step 2: STEAM
The gyokuro leaves are then steamed to prevent oxidation, retaining its vibrant green color.
Step 3: KNEAD
Next, the gyokuro leaves are hand rolled into its iconic pine needle shape, breaking down the cell walls. This extra process is to fully entrap the fragrance of the Gyokuro into the leaves.
Step 4: SORT
After the kneading process, the stems, buds and leaves are sorted and filtered out until the highest quality of Gyokuro remains.
Step 5: STONE-MILL
Lastly, the Gyokuro undergo a low and slow process to powderize the tea leaves into matcha, using a traditional Japanese stone mill.
Step 6: PACKAGE
The organic matcha powder is vacuum-sealed in individual packets to preserve its freshness and ensure the utmost preserved quality for your single cup.
Preparation Guide
Set your intentions, clear your mind, and open your senses...
ON-THE-GO PREPARATION:
1. Pour a packet of Kantan Matcha into a capped vessel with drinking water.
2. Shake vigorously until matcha fully incorporates and begins to froth.
3. Reshake upon each sip.
STORAGE GUIDE:
- Store the tea box inside the fridge for a longer shelf life.
- Keep the sticks away from the light to preserve the matcha’s chlorophyll content.
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