Matcha originated when tea was introduced to Japan by Japanese monks that had returned from studying Buddhism in China. At the time of their return, the style of preparing any tea was to grind it into a fine powder and then beat it in a bowl to create the tea infusion. Over time, China moved away from powdered tea while Japan held onto some of these methods. Over time the process was improved and mastered resulting in the matcha powder we know. Today in addition to the traditional method of drinking matcha, it can be found in smoothies, baked goods and lattes. What hasn’t changed through all this time is the quality and benefits of those powdered green leaves.

Matcha is created from the highest grade tea leaf in Japan known as tencha. To create tencha, the tea bushes are grown in the shade. The process to cover acres of plants with large cloths is very laborious. Reducing the exposure to sunlight increases the chlorophyll content of the tea leaves , creating the much sought after umami /vegetal flavours of the tea. Like all Japanese green teas, the leaves are steamed at a high temperature to stop the oxidation process, preserving the lush green flavour of the leaf. However unlike other green teas, these leaves will not be rolled. Instead the stem of the leaf along with its veins will be removed so that the leaves can be ground into a fine powder. Stone mills are used to turn the tencha into matcha powder as no other process grinds the leaf as precisely as a stone mill. This method of stone milling is extremely time consuming taking up to an hour to create 30 grams of matcha powder.

Of all green teas, matcha offers the highest level of antioxidants and caffeine. Unlike a typical tea where you steep the leaves and then remove them, with matcha, because the leaves have been finely powdered, you are ingesting the entire leaf, therefore receiving all of the antioxidents and vitamins that the leaf offers.

The Naked Leaf we are pleased to offer Calgary three different varieties of matcha. The first is our pure Premium Organic Grade Matcha. This is for when you will be enjoying your tea without adding any sugar or other ingredients. Wonderfully flavorful on its own. The second is our Culinary Matcha. A slightly lower grade of tea that is fine to drink on its own, but is perfect for cooking. This tea can be used in baking, sauces, meat rubs or any other way you may want to add matcha into your diet. Our third is a Sweet Matcha powder for adding to smoothies, lattes or sprinkling on your yogurt. More tea than sugar, this is not an overly sweet blend.

It's iced tea season and every summer people ask us how to make the perfect refreshing brew. Learn how to MAKE PERFECT ICED TEAS every time with our tasting event on June 6th. See all the details and information for this evening here!

According to the Tea Association of the U.S.A., iced tea accounts for roughly 85% of all tea consumption in America. Especially in the southern states, iced tea or “sweet tea” is a staple component of common hospitality. The first documented recipe for iced tea is in a cookbook written in 1839 called The Kentucky Housewife, where the author, “Mrs. Lettice Bryan,” labels it as “tea punch.” It calls for making a “very strong tea” and adding “one pound and a quarter,” or approximately 2 and a half cups, of sugar. This is to be served either hot, or cold. With Kentucky’s scorching summers, cooling off your household favorite with ice is a no-brainer.

Thankfully, there are so many amazing high-quality teas and herbal blends today that we no longer need to compensate with sweetness! We always recommend that if you enjoy a tea hot, you should try it iced. The cold versions open up countless possibilities for parties, picnics, work, or even just relaxing at home. You can go for the classic, using a strong Assam black tea (such as our Assam Blend or Irish Breakfast), which gives you the dark brew that goes incredibly well with fresh lemon. We find that fruity, minty and floral teas also work well.

“But how do I make iced tea?” This is always an excellent question, and we are always happy to provide a few different answers! A go-to method is to steep twice the amount of tea for the recommended time, pour over ice, and top off your glass with more ice! The strength comes through, while the first round of ice cools the tea, adding more ice on top chills it to a refreshing temperature.

Another favorite is the cold-brew method. This strategy takes more time, but is shockingly easy. Place a tablespoon of tea into a vessel (like our Cold Brew container), add cold water, and place in the fridge. Depending on the tea, it will be ready in 30 minutes to 1 hour. Because you don’t use boiling water with this method, you don’t run the risk of extracting bitter flavors from the leaf and results in a wonderfully simple crowd-pleaser. Also, all of the teas you know and love from brewing with hot water will give up different flavors and continue to impress (psst... my favorite is Lime Ginger)!

Another favorite is learning to make instant iced tea with our tea grinder  from Japan. Simply grind your favorite tea and shake into a water bottle! Its that easy!

And so, we hope to have proven to you that tea does not need to be shelved for Stampede season. With an abundance of ways to create it at home, and our ice machine running through summer, you can continue to get that tea fix and be prepared to brave the sun.