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Nanzanen
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Like gyokuro, maccha leaves are cultivated under the special Oishita cover which blocks the sunlight for a month prior to picking. The leaves and veins are discarded and only the mesophylls are steamed and dried. The dried leaves are grinded with a stone mill.
Maccha is very good for your health. It contains the whole nutritious component of tea leaves including vitamin C, E, beta-carotene and dietary fiber. It turns into a cloudy jade green the more you stir it with a chassen (bamboo tea whisk).
Preparing maccha may sound very difficult but it's actually not. Anyone can easily do it if you have a chasen and a big bowl. There are 2 types of maccha, the weak-flavored, "Ousu" and the strong-flavored "Okoicha." For beginners, we recommend the light type "Ousu" for its soft and gentle taste which will relax you. It even tastes great when mixed with milk. Fine bubbles make the astringency and bitterness contained in catechin to lighten and will make the tea taste more mild.
*Please preserve maccha in the refrigerator. When preparing maccha, take it out of the refrigerator and wait until it turns into a normal temperature. After opening the container, put a plastic wrap over it and close the lid tight and keep it in the refrigerator.
How to Prepare Maccha
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