Jingshan Matcha

Matcha is a tea made from finely ground green tea leaves, whisked in hot water using a “chasen” (bamboo whisk). Although Matcha was perfected in Japan by shade growing the leaves that give it its signature vibrant green color, it originated in China during the Tang Dynasty over 1200 years ago.

Our finest hand-picked and freshly stone-ground Matcha is grown in Jingshan (mountain), China. It is during the Song Dynasty that Buddhist monks from Jingshan temple elevated powdered green tea into a spiritual and cultural art form. The region’s fertile soil, year-round mountain mist, and surrounding bamboo forests together create an environment that tea trees have “chosen” for centuries.  The plantation uses Japanese cultivars (such as Okumidori, Samidori & Yabukita) together with a 20–30 day shading process before harvest.  This helps produce a brighter green color, finer texture, and cleaner, fresher Matcha flavor.

Zaica offers a beautiful traditional Matcha toolkit with a Chawan (ceramic bowl), Chashaku (bamboo serving spoon), Chasen (bamboo whisk), & stand.  The most important tool however is the Chasen to create that wonderful frothy mouthfeel of fine Matcha.  It is best to soak it in warm water for a minute to protect the tines from breaking off during whisking.  Add a Chashaku (~1 - 2 teaspoons) of Matcha to your Chawan with a little bit of water heated to 175°F (80°C).  Gently whisk to a paste and add another 1/3rd cup of the same water to your bowl.  Whisk vigorously in a zig-zag patter for about 30 seconds just until the Matcha turns frothy.  Sip this amazing superfood gently to savor its umami and natural sweetness.

This is the traditional method to enjoy fine Matcha but feel free to make it your own by adding something creamy or sweet.  You have our full support!