FAQs - Page

Matcha is powdered green tea. The powder is added into drinks and food, and it's consumed in full, as opposed to infusing tea leaves in water where you don’t drink the leaves.

Matcha is nowadays manufactured in various countries, however, Japan is the traditional country of origin. Matcha Samurai only provides Organic Japanese grown and manufactured Matcha.

Traditionally Matcha was used in Japanese Tea Ceremonies – a ceremony used to bind and solidify relationships together prior to discussing important meetings.

Nowadays, Matcha is used for both taste and as a health food.

It can be used in many ways, such as in smoothies and drinks, ice cream, baking and confectionery as it has a unique flavour.

Matcha has a long shelf life if kept in the right conditions. Keep your Matcha in a sealed pack (Matcha samurai packs are resealable), in a dry, cool and dark place.

On the Matcha Samurai pack is a best before date, if you use it before that date the quality of taste will be retained.

This depends on how strong you like to have the Matcha flavour in whatever you're using it in. In general however, if you're using it in smoothies or drinks, most people would use between half a gram to one gram (one teaspoon = approx. one gram, therefore a packet of 60g grams would be 60-120 servings.

Yes, we offer Matcha in bulk packs, great for use in cafes or for the serious baker or confectionary maker!

The grades relate to the quality and the age of the leave that is powdered into Matcha. A “higher” grade is preferential to ceremonial use of Matcha. The generally the lower in grade you go, the stronger the taste but also the more bitter the flavour – which is better for use when mixing Matcha into other ingredients where the Matcha flavour needs to punch through, or if it's being cooked. Read more about our grades here.

Matcha helps to boost your metabolism, it is packed with antioxidants, vitamins and fiber, it helps to slow down signs of aging through a high level of an antioxidant called catechin which has been proven to reduce signs of aging. It also helps to lower your blood pressure, which reduces the risk of many other health concerns.

Matcha is 137 times more powerful than regular brewed tea. This is because matcha is made from finely ground whole tea leaves, so you are getting 100% of the nutrients compared to regular tea. Hot water can only extract a fraction of regular teas benefits.

Matcha gives you steady energy, which lasts up to 6-8 hours, with no crash afterwards. Coffee often gives you a quick burst of energy with a sudden crash, and sometimes jitters.

Matcha contains an amino acid called L-Theanine, which helps to promote a state of relaxation without feeling sedated. L-Theanine in matcha is also the production of dopamine and serotonin, two chemicals which enhance your mood and promote better concentration. Matcha contains up to 5 times more of this amino acid than regular teas.

Stone-ground and bead-milled matcha are two common methods used to process matcha powder, each offering unique characteristics:

  1. Stone Ground Matcha:
    - Stone grinding involves using traditional granite stone mills to slowly pulverize green tea leaves into a fine powder.

    - This method preserves the integrity of the tea leaves, resulting in matcha with a rich, full-bodied flavor and a slightly grainy texture.

    - Stone ground matcha tends to have a more pronounced umami taste and retains more of the tea's natural nutrients.

    - The process is labor-intensive and time-consuming, often resulting in a higher price point for stone ground matcha products.

    - The resulting powder does tend to lump in comparison to powder produced from bead mills. So please do use a whisk, and maybe even a sieve to mix this powder.

  2. Bead Milled Matcha:

    - Bead milling utilizes high-speed rotating ceramic or metal beads to grind the tea leaves into powder quickly and efficiently.

    - This method produces matcha with a smoother texture compared to stone-ground matcha, as the particles are more finely ground.

    - Bead-milled matcha typically has a milder flavor profile with a smoother mouthfeel, making it more versatile for various culinary applications.

    - While bead milling is a more cost-effective and efficient process, some argue that it may result in a slight loss of flavor complexity compared to stone grinding.

In summary, the main differences between stone-ground and bead-milled matcha lie in their flavor profiles, textures, and production methods. Stone ground matcha offers a robust taste and texture with higher nutrient retention but comes at a higher cost and may have a slightly grainy texture. On the other hand, bead-milled matcha boasts a smoother texture and milder flavor, making it a versatile option for various uses. Ultimately, the choice between the two depends on personal preference and desired culinary application.