Matcha tea is grown in the shade, resulting in a higher percentage of chlorophyll than other green teas, and is the centrepiece of ancient Japanese tea rituals.
Before it can be used, matcha is forced through a sieve to remove lumps. For the Japanese tea ceremony, it’s placed in a small tea caddy or used straight from the sieve.
Two to four grams of matcha is scooped into a bowl then 60–80mL of hot (70–85°C), but not boiling, water is added. The mixture is then
