Matcha Powder, Ceremonial

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 this 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 a fine powder. 
To prepare your matcha, add 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) whisking or stirring with a spoon until a paste forms. 
You may then add the rest of your water and whisk/or stir until well blended. Then Enjoy!
In chanoyu, guests often show their pleasure to the host by drinking a cup in three dedicated full sips.
A first harvest, spring tea from Uji, Kyoto, Japan. A Samidori cultivar, considered a high grade for everyday consumption.