With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of the beneficial constituents by brewing three times. It is said that 30% to 50% of the constituents are extracted into water by brewing tea leaves three times.
Matcha is ground into powder and completely dissolved in water when brewed (prepared), therefore you drink the whole constituents of the tea leaves and ingest all of the healthful nutrients without throwing away the leaves as one does with other teas: Gyokuro, Sencha, Genmaicha, and Houjicha. Besides, by drinking Matcha you can also ingest oil soluble constituents (Vitamin A, Vitamin E, Beta-carotene, etc.), which are not extracted into water when brewed.
To brew one cup of tea (Gyokuro, Sencha, Genmaicha, and Houjicha), about 3 to 4g (0.11 to 0.14oz) of tea leaves are used.
To prepare one bowl (cup) of Matcha, about 2g (0.07oz) of tea leaves are used.
Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
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