Matcha Profiles

Yunnan, the southernmost province in the People's Republic of China is also the country's largest producer of flowers. In 2003 the province grew more than 3 billion flowers commercially. The high production numbers have secured Yunnan's position as China's top flower producing region for more than 10 years straight, with Carnations, Forget-Me-Nots, Lilies, Osmanthus and Jasmine flowers accounting for 45% of China's total annual floral exports.

Yunnan sits directly below the Tropic of Cancer and gets a lot of direct sunlight, with an average rainfall of between 1,000 to 1,900 mm annually — ideal conditions for growing flowers and tea.

The tea is produced by tying Lily, Osmanthus and Jasmine blooms together with steamed full leaves of Yunnan green tea. As the tea dries, the flowers are held inside. Drop the tea into a glass pitcher, infuse it and watch the miraculous bloom unfold. The cup is bright, with a very full green taste layered with overtones of cut peach and layered undertones of jasmine and lily perfume. Makes a perfect gift for Mother's Day.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Place 1 tea ball into a 3-4 cup glass teapot and add freshly boiled water. Allow the tea to brew for at least 5 minutes. Initially the tea ball will float but will sink once it loses trapped air. Once fully bloomed, the tea can be consumed.

Iced Tea Method (Pitcher, 1 Liter): Place 3 tea balls into a heat resistant pitcher. Pour 1¼ cups/315ml boiling water over tea. Steep 5 minutes. Quarter fill a serving pitcher with cold water, add the strained tea, ice, and top up with cold water.

The idea for blue raspberry flavour was hatched in 1958 in Cincinnati, Ohio, when a food processing company coloured raspberry juice blue to stand out from the crowd.

To create Sweet Blue Raspberry Matcha naturally, butterfly blue pea flowers (known for turning boiled water blue) are blended with freeze dried raspberry pieces and a dash of flavoring. The result is a deliciously sweet and playfully blue concoction suitable for sipping all day.

Meticulously crafted using Wise Town Tea and Matcha home-ground Matcha (milled in small batches), Sweet Blue Raspberry Matcha is sure to capture attention.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Dragonwell tea (Longjing) is one of the most legendary teas known to mankind. The story begins with a water well in Hangzhou, Zhejiang named the Longjing (Dragon Well), considered the source of the finest water in town with therapeutic benefits.

During a particularly severe drought, the Longjing well continued to produce water while others dried up. People believed a dragon lived within, and a local tea farmer named his best tea Dragonwell in its honor. The legend spread throughout China and, through international maritime trade, to the world.

To this day, Dragonwell continues to impress tea masters globally. The leaf is traditionally processed by hand, roasted to perfection and graded meticulously.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool.

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea per 7-9oz / 200-260ml in the teapot. Cover and steep 3-7 minutes according to taste.

Iced Tea Method (Pitcher, 1 Liter): Place 6 slightly heaping teaspoons into a heat resistant pitcher. Pour 1¼ cups/315ml boiling water over the tea. Steep 5 minutes. Quarter fill a serving pitcher with cold water, add strained tea, ice, and top up.

Matcha is perhaps the most refined tea available today. When brewed, the powdered leaf is whisked into a frothy concoction and consumed whole, resulting in higher concentrations of vitamins and antioxidants than most other teas — nearly 10 times the polyphenols of regular teas, 2 times the antioxidants of red wine, approximately 9 times the beta-carotene of spinach.

Matcha is produced using pure Gyokuro leaves shaded beneath special mats for 3 weeks before plucking, giving leaves a rich green color. The leaves are steamed, dried, stripped of stems and veins (producing Tencha), then stone ground into fine powder at 40 grams per mill per hour.

In Japan, Matcha is considered an integral part of the country's soul. It appears in Japanese tea manuals from the 12th century and is the tea used in the famous Chanoyu tea ceremony, originally conceived by the ancient Samurai. The Samurai learned the fine art of brewing Matcha from Buddhist monks, developing an elaborate philosophy called wabi — quiet, sober refinement characterized by humility and restraint.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

The first grove of Bergamot was planted in the Reggio Calabria region of Italy around 1750. These days, the bulk of the world's Bergamot still descends from this first grove, grown on a thin strip of Calabrian coastline no more than 60 miles long. After harvest, roughly 440 lbs/200kg of fruit produces as little as 2.2 lb/1 kg of bergamot extract.

To create this Earl Grey Matcha, 100% natural Bergamot extract is infused into a blend of high-grown Ceylon black teas and run through a Japanese-style Matcha mill. The result is a thick frothy cup delivering the best bergamot has to offer.

Matcha can be brewed many different ways — not just by Chanoyu ceremony. It is best brewed with water that has cooled to roughly 180°F/82°C (about 2-3 minutes after boiling). Sifting Matcha through a tea strainer before adding water prevents lumps.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Hojicha was discovered in the 1920s when a tea master in Kyoto decided to roast freshly plucked leaf in a porcelain pot over burning charcoal rather than steaming it — the traditional Japanese green tea method. The result was delicious.

Hojicha is produced using a 3rd flush Bancha style leaf (Sanbancha). The plucked leaves are steamed, dried, then roasted over low heat — which imparts a sweet taste and nice fresh aroma. The roasting process produces a tea with a reddish color and unique flavor, and also removes much of the caffeine, making it great for children.

Try pairing Hojicha with Asian-themed meals and notice how well it cleanses the palate. Refreshing hot or iced.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool.

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 slightly heaping teaspoon per 7-9oz / 200-260ml in the teapot. Cover and steep 3-7 minutes according to taste.

Jasmine tea is one of the most pleasant tasting green teas on the market. This grade (Jasmine #1) is the first grade below the exotic jasmines — it has all the flavor, aroma and good green tea qualities without the exorbitant price.

The production of jasmine tea begins with high quality green tea produced between mid-March and mid-May. Traditionally, layers of jasmine blossoms (blooming between May 1st and end of May, when aroma is most intense) were placed between fine green tea, allowing the scent to permeate. Today, hot air is passed through jasmine blossoms and filtered through the tea so the blossoms can be used more than once. The exhausted blossoms are then used to decorate the tea.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool.

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 slightly heaping teaspoon per 7-9oz / 200-260ml in the teapot. Cover and steep 3-7 minutes according to taste.

Ideal Brewing Temperature: 100°C/212°F

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 teabag per 7-9oz / 200-260ml in the teapot. Cover and steep 3-5 minutes according to taste.

Ideal Brewing Temperature: 100°C/212°F

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 teabag per 7-9oz / 200-260ml in the teapot. Cover and steep 3-5 minutes according to taste.

Caffeine free herb and fruit tea. The elderberries burst with bold berry flavor and sweet cherry-like notes. The hibiscus adds a tart dimension and the currants give a distinctive fruity and tangy character that brightens with a dash of sugar.

Hibiscus, traditionally associated with grace and beauty, is a plant native to Africa. Elderberries have been used as a natural immunity booster for centuries. For a hot drink garnish with a cinnamon stick and a slice of orange, using brown sugar instead of white.

Berry Berry iced is hard to beat for a summer drink — refreshing, thirst quenching and not overly sweet. This tea contains Vitamins C, E, and K.

Ideal Brewing Temperature: 100°C/212°F

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 2 slightly heaping teaspoons per 7-9oz / 200-260ml in the teapot. Cover and steep 5-10 minutes according to taste.

In Hawaii, a woman wearing a hibiscus flower behind her left ear is looking for love; behind the right ear means she's found one. Often called the Queen of Tropical Flowers, hibiscus also has health benefits: it is thought to prevent hypertension and lower blood pressure, thanks to flavonoids and high levels of Vitamin C.

Luxury grade organic hibiscus has been passed through Wise Town Tea and Matcha's Matcha mill to create this Organic Hibiscus Matcha. When you drink matcha, you're consuming and digesting the actual leaves themselves, maximizing the health benefits of every sip.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Osmanthus flowers are native to China and have been cultivated for their pungent aroma and delicate flavor for centuries. In Anhui province, their beauty has become part of local folklore — associated with the autumn moon and the meteor showers that appear each August and September.

Every August and September in Anhui, falling stars are locally said to represent the shiny seeds Osmanthus flowers shed when they reproduce. The stars appear to fall from the moon, whose craters are thought to depict an Osmanthus plant in full bloom.

The petals also make a wonderful addition to custom blended teas.

Ideal Brewing Temperature: 100°C/212°F

Hot Brewing Method: Bring filtered cold water to a rolling boil. Place 1 slightly heaping teaspoon per 7-9oz / 200-260ml in the teapot. Cover and steep 3-7 minutes according to taste.

Brew a pot and find a memorable moment of peace, wherever you are. Matcha, like all green teas, is known as a source of theanine — a naturally occurring compound said to calm the mind and ease feelings of anxiety. Matcha is also a good source of antioxidants and polyphenols, offering anti-inflammatory and body cleansing properties.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Classic fruit made into a modern drink — a perfect blend of tropical notes with grassy green tea undertones. Each sip bursts with juicy mango flavor complemented by the mellow, earthy character of the tea. Delicious straight or whisked into a thick, creamy matcha latte. Also recommended iced for a bright and lively summer treat, or used in smoothies, baking, and cocktails.

To create Wise Town sweet matcha, only luxury grade leaf is used, ground in small batches in North American Matcha mill. Unlike other teas in which the leaves are brewed and discarded, Matcha is powdered and the frothed leaf itself is digested, amplifying the health benefits of Camellia Sinensis. Green tea matcha contains antioxidants like EGCG and L-theanine.

Ideal Brewing Temperature: 85°C/185°F. For food safety, bring water to 100°C/212°F and let cool to 85°C/185°F.

Hot Brewing Method: Bring water to a rolling boil and let cool to roughly 180°F/82°C. Place approximately half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.