Shade-grown leaves ground to fine powder: whisked into suspension rather than steeped, consuming the whole leaf.
Matcha inverts every steeping rule: there is no infusion, just suspension — which is why its caffeine is the highest per serving on this page. Sift first (clumps are the enemy), whisk in a W motion until foamed, and drink immediately before it settles. Ceremonial grade for straight whisking; culinary grade for lattes and baking.
The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →