Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder. Easy preparation is achieved by placing 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.
This is a Samidori cultivar from Uji, Kyoto, flavored with natural cacao. It is a high-grade Spring (first harvest) tea. The 2oz tin will make about 24 8oz servings. Steep at 170°F for 2 minutes
I have to be honest and say I didn't love this tea. I found the chocolate flavor was lost after it was brewed. I still enjoy the tea because of the matcha flavor but it you're looking for a hit of chocolate then this isn't the tea for you.