Lishan Matcha

Our Lishan Matcha is a fantastic (and entirely unique) alternative to Japanese matcha. Unlike Japanese green tea-based matcha (which is usually grown in low-elevation mass plantations and manually shaded), the high-elevation growing environment of Lishan provides all the requisite factors to create rich flavor naturally.

Peaking at 2200 meters above sea level, Lishan is the third highest mountain amongst the 12 that make up the Lishan Range. The tea garden from which this tea is harvested lies at approximately 2000 meters (6500 feet) above sea level, an elevation that yields temperate weather in the summer and light snow fall in the winter.

At this elevation, the tea plants are exposed to strong sunshine only in the morning before they are quickly enshrouded in mist. This short sun exposure allows the leaves to produce intense flavor compounds, but tempers the bitterness that can result from over-exposure. The cooler temperature also slows the plant's metabolism, enabling the leaves to retain and store more flavor compounds.

Matcha (抹茶 mǒchá in Chinese, meaning "ground tea") originated in China during the Song Dynasty (CE 960-1279), and was later introduced to Japan by buddhist monks, eventually becoming the foundation of the Japanese tea ceremony. Inspired by the original Song Dynasty practice of drinking stone-ground mǒchá, our Lishan Matcha combines the rich, vegetal flavors of green matcha with the complexity of Formosa oolong. The ground version of this tea offers the same notes of gardenia, sugarcane, and cream as its whole leaf counterpart, but with increased intensity and an extended finish. We love enjoying this tea whisked in a tea bowl, or as a fun addition to homemade ice cream and baking. Our Lishan Matcha is produced in-house in small batches using an industrial herb grinder, which pulverizes the leaves with a blade spinning at 15000 rpm.

Brewing Guide

Matcha ground teas are traditionally meant to brew in tea bowls. For this method, we recommend a teaspoon of tea powder per 3 oz (90ml) of water. It is good practice to sift your tea powder first to prevent clumping. Please note that the increased surface area of ground teas means that they are more sensitive to heat; we recommend starting with water around 150°F (65°C) and adjusting to taste. Start by pre-warming your tea bowl with hot water, then discard. Add your dose of tea powder to the bowl, then fill with hot water. Using our Bamboo Matcha Whisk, whisk the tea in a "W" motion, ensuring that any clumps are broken up; the more froth on the surface the better. Sip and enjoy!

Matcha tea powder can also be used as a culinary ingredient. We love using it to make homemade formosa oolong ice cream, and as an addition to cookie dough.