Matcha Green Tea - Organic Ceremonial Grade

Elmwood owners Bruce & Shelley Richardson visited the Sakamoto Tea Garden in Kagoshima Japan in 2019. At Tea Master Sakamoto’s farm, they take pride in their “bokashi,” which roughly translates to “fermented organic matter”. This bokashi uses composted organic plant food including rice bran and indigenous microorganisms, which is one of the key ingredients in his nutrient-rich tea. This bokashi is the only fertilizer used on his plants and is free of chemicals and pesticides found in many other tea farmers' soils. In addition to his bokashi, he also grinds up carefully selected, mineral-rich rocks to mix in with his soil, adding essential minerals as well as assisting in the flow of water, microorganisms, and nutrients in his soil.

Master Sakamoto puts his plants into almost total darkness three weeks before harvest, which intensifies the chlorophyll and antioxidants in his teas. He only picks once each year and then the plants are allowed to rest until the next year's harvest.

Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a tea bowl and whisk. 1. Prepare tea bowl by warming with boiled water. 2. Prepare your Matcha whisk by soaking the tip in the hot water for about 10 seconds. 3. Pour the water out and dry the bowl with a towel. 4. Using your matcha scoop or teaspoon, add 2 scoops of Matcha to each bowl. 5. Pour 1/3 of a cup of your hot water into each bowl. 6. In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea. 7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy. 8. Consume immediately. In Japan, it is customary to drink the entire bowl in 3 quick slurps.