FAQs
The product
What is matcha, actually? Stone-ground green tea leaves, whole leaf, no shortcuts. When you drink regular tea you're basically drinking flavored water the leaves get tossed after steeping. With matcha you drink the whole thing. That's it, that's the whole secret.
Why does it taste different from the green tea I already know? Because you're drinking the actual leaf, not just what leaked out of it into hot water. More flavor, more everything including the parts people actually buy matcha for in the first place.
How do I know I'm getting the good stuff? Vivid green, finely milled, smells grassy and fresh. Ours is stone-ground in Japan,
Where does yours come from? Small, family run farms in Uji and Kagoshima.
What it actually does
Why do people care about matcha beyond "it's trendy"? Two things working together: caffeine and L-theanine, an amino acid naturally present in shade grown tea. Caffeine alone can make you jittery. L-theanine alone just relaxes you. Together, you get focus without the shakiness and without the crash a couple hours later. That's not a marketing line, it's just what the combination does.
How much caffeine are we talking? Around 35mg per gram of matcha, roughly half an espresso. Enough to feel it, not enough to feel wired.
What about weight management does it help? I'm not going to make claims I can't stand behind. What I can tell you: matcha gives you steady energy without the sugar spike (and crash) of most other drinks, so it fits well into whatever routine you're already running. That's honestly the most I'd say about it.
Can I drink it every day? Most people who order from us do, one or two servings a day. But listen to your body.
How to make it
What's the actual method? Add 1gr of matcha to max 3gr in your cup. Add 10ml of water at 80°C (not boiling, boiling scorches it and turns it bitter). Whisk and create a paste. Add another 40/50ml of water and whisk briskly in a "W" motion until it's frothy. Drink it plain or with milk.
Do I need special equipment? Not to survive, but a bamboo whisk (chasen), a fine sifter, and a bowl (chawan) genuinely make it better, the ritual is half the point. Doing lattes? A milk frother helps.
What milk works best for a latte? Oat, almond, coconut plant milks let the matcha come through instead of fighting it. Dairy can actually bind to some of the good compounds in the leaf, so it's not just a taste thing.
Keeping it fresh
How do I store it? Airtight, cool, dark the fridge is ideal. Treat it like the fresh product it is, not like instant coffee.
How long does it last? About 24 months unopened from harvest. Once it's open, three months before it stops tasting like what you paid for.
Vegan? Gluten-free? Yes to both, it's tea leaves. Nothing else in there.
The practical stuff
Do you do subscriptions? Not yet. I'd rather launch it right than launch it fast,stay tuned.
Something else on your mind? Email me directly at shop@drinkthea9.com. Real people read these, and we'll get back to you within 24 hours.
