Pantenger Matcha is cultivated in Japan using the ancient Gyokuro method where the tea leaves are grown under shade for three weeks before the first flush of spring, then powdered using traditional granite stone mills.
A superb natural ingredient, our Culinary Grade is brimming with powerful antioxidants to detoxify the body, calm the mind, boost the immune system, and burn fat. Drink Pantenger Matcha for healthy-looking skin, sharper focus, and unbeaten stress relief.
The tea leaves are grown under shade for three weeks before the first flush of spring, leaves are hand-picked, veins are removed, then powdered using traditional granite stone mills. The “First Flush of Spring” is the first harvest of the year, and the leaves contain three times more L-theanine than the second or summer harvest. Pantenger Matcha contains high levels of antioxidants and amino acids.
The 20 days of shade force the plant to overproduce chlorophyll, which is what makes the tea a vibrant emerald green. Low-quality matcha is pale and yellowish.
Pantenger Matcha is milled using granite stone mills. The result is a silky texture.
the L-theanine produced by an excess of chlorophyll gives Pantenger Matcha a sweet taste and aroma of fresh grass. Low-quality matcha tends to be bitter and astringent.
Place 1/2 teaspoon (2 bamboo scoops) Matcha powder in a tea bowl. Add 3 Fl. Oz hot water. Whisk until smooth and frothy. Or symple add 1 teaspoon of matcha to your recipes. Quantities may be adjusted to taste.