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Matcha to Go Ceremonial
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Matcha To Go Sticks pack a unique blend of traditional Ceremonial Grade Matcha in a convenient single-serving stick. No need for sifting or whisking; simply add one stick to cold or hot water, then quickly shake or stir to enjoy Matcha anytime, anywhere. With approximately half the caffeine found in a cup of coffee, enjoy the smooth, natural energy boost of Matcha for 3 to 6 hours. By blending Matcha with dietary fiber, we reduce clumping, one of the natural effects of Matcha preparation. Similar to our Ceremonial Matcha, Matcha To Go is intended to be used exclusively with water to enjoy its pure, smooth tea flavor.
PreparationCold: Add contents of 1 stick to a 16.9 oz (500 ml) water bottle and shake until the Matcha is well mixed. Hot: Mix contents of 1 stick in 6-8 oz of hot water (180°F). If desired, use an electric hand frother for foam.
Size: 40 grams (1.41 oz)
Servings: 10 single-serving sticks per box
Anyone who drinks matcha consumes the tea leaf in its entirety (as a powder dissolved in the water) and thus also all the substances contained within the tea leaf. This represents a crucial difference from other varieties of tea. The caffeine contained within matcha provides a gentle energy kick for a clear, alert mind. It harmonises perfectly with the L-Theanine exclusive to the tea. With their calming properties, the amino acids moderate the stimulating effect of the caffeine. The benefit? A perfect balance of invigoration and relaxation.
What’s more, matcha also offers the highest known value of cell-protecting antioxidants in any natural product, making it a true fountain of youth. The antioxidant capacity of matcha tea is many times greater, for example, than goji berries, pomegranates or blueberries. With an ORAC (Oxygen Radical Absorbing Capacity) value of 1.711 units per gram, it therefore occupies an undisputed leading position among the so-called “superfoods” and is a natural weapon against free radicals.
In the kitchen, the unique aromatic components of matcha make it an extraordinary ingredient in cooking and baking. Its taste is described as “umami”, meaning “flavour”, considered the fifth taste sensation after sweet, salty, sour and bitter. Matcha is therefore suitable as a special ingredient in both desserts and savoury dishes.
Matcha has a brilliant jade-green colour. Simple green tea powder is yellowy-brown. The reason for this difference is the initial material: for the production of matcha, only tencha tea is used – a tea that has developed a deep, rich, dark green colour thanks to the long-term shading of the plants before the harvest. Matcha is milled exclusively in granite stone grinders to create an ultra-fine powder. The particle size amounts to between 5 and 17 micrometres, making it finer than the hand or tongue can feel.
In contrast to this, green tea powder consists of conventional tea varieties that have been shaded either barely or not at all and whose initial material is a simple tea leaf including the stem and veins. What’s more, these products are not milled in stone grinders but in a wide variety of machines. A fine particle size, like that of matcha milled in stone grinders, is therefore impossible to achieve. These imitations are coarse and rough, which can easily be felt on the hand and tongue.
Matcha tea contains amino acids, including L-Theanine, which develops during the long period of shading. These amino acids have a calming effect and give the invigorating character of the tea’s caffeine a gentle note. Simple copies like green tea powder have barely noticeable effects and do not possess the comprehensive profile of substances of the original.