MATCHA IMPERIAL (20gr)
In the 12th century, the Buddhist monk Eisai brought tea seeds back from a journey to China; these were planted in different regions of Japan. At the time, tea was prepared by grinding it to a fine powder, called Matcha, then beating it in a bowl. This tea remained the privilege of the nobility for a long time, before it gradually became popularised, and today it is the central pillar of the Japanese Zen philosophy and aesthetic, through the Cha No Yu ceremony.
Matcha is made using Tencha leaves which, instead of being shaped into needles like Gyokuro, are ground to a fine powder that has a beautiful jade colour.
How to prepare this tea ?
This ceremonial tea can also be prepared in a less elaborate manner as an everyday drink for pleasure (though it does require a Matcha whisk). Place a teaspoonful of Matcha in a large, dry bowl, pour over 150 ml (5 fl oz) of simmering water and beat with the whisk, briskly, to a thoroughly emulsified froth.