For centuries, matcha has been in Japanese tea ceremonies. The finesse has made the matcha reputation.

It's prepared from gyokuro leaves: three weeks before harvest, they are sun deprived, which promotes growth by photosynthesis of caffeine and chlorophyll. This gives it its intense green color and high level of antioxidants.

The taste is both sweet and strong with a slight bitter finish. This is why it is often accompanied by a small candy.