Smooth with bitter chocolate notes. Finishes cleanly.

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Product Information
Brewing Instructions

Q. How can you maximize the potential health benefits of Organic Rooibos, one of the world's healthiest beverages?
A. You craft grind it in a traditional Japanese style Matcha mill.

While this unusual step may seem unorthodox, Matcha grinding represents the latest step in a long tradition of Rooibos innovation. How so? Let's take a look.

The needle-like plant, which grows only in South Africa's Cederberg district, was discovered by the region's early inhabitants more than 300 years ago. They harvested the plant with axes, bruising the leaves with hammers in order to draw out the enzymes present in the leaf. From the very start, they recognized that by roughly handling the leaves in this manner, a beverage could be brewed that invigorated the body and refreshed the mind. And so the years passed.

Next stop, the early 20th century. According to the South African Rooibos council, by that time, the plant had captured the attention of a noted medical doctor named Dr. Le Fras Nortier. He began researching Rooibos - medicinal value and studying its feasibility as an agricultural crop. Thankfully, his research and innovative outlook paid off, and Rooibos began life as a commercial crop in the 1930s. By 1984, Rooibos tea was making news in Japan where natural health practitioners believed it had anti-aging properties. By 2006, Rooibos espresso was taking South Africa's coffee shops by storm. Which leads us to the present.

In 2013, Metropolitan Tea took the unprecedented step of grinding Organic Rooibos in a Matcha mill. The results, as we hope you will agree are nothing short of amazing. Like all Matchas, when you consume Organic Rooibos Matcha, you'll be consuming the leaves themselves and maximizing your intake of all the nutrients, vitamins and minerals contained within this wonder of nature. Prepare yourself for a truly stunning development in Rooibos history. Enjoy.
Tea Type: Green Matcha / Organic / Rooibos

Country: South Africa

Region: Cederberg

Grade: Fine Matcha 10-16 micron. Made to Japanese specifications.

Altitude: 1500 - 2500 feet above sea level

Manufacturer Type: Traditional Matcha process, Small batch crafted, 100% natural.

Ingredients: Rooibos* *Organic

Cup Characteristics: Smooth with bitter chocolate notes. Finishes cleanly.

Infusion: Burnt orange - like a desert sunset
Brewing Matcha: One common misconception people have of Matcha is that is must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways. We will detail some popular choices here, as well as the ceremonial method.

Hot matcha latte brewing methods - fast method: Use 1/2 tsp. (1g) per 8oz. (225ml) serving. Add 1/2 tsp. (1g) to base of cup and add 2oz. of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. (Try maple syrup or honey)

(Best and Most popular) Hot matcha latte brewing methods - Recommended method: Makes 2 cups (halve the ingredients to make 1 cup):

You will need a few items to prepare Matcha Lattes:
1. Matcha measure or tea spoon.
2. 16 oz. stainless steel carafe.
3. Espresso maker.
4. Matcha.
5. Flavoring syrup.
6. Milk 2% (Almond, soy or rice milk).
7. Long stir spoon.
To start, measure approximately 15oz. (450 ml) of milk into stainless steel carafe. Add 1 teaspoon or 2 matcha measures of Matcha. Stir with long spoon to combine with milk. Add 1 oz. (30 ml.) of flavoring syrup. Froth vigorously with frothing wand from espresso machine. When blend is smooth with micro bubbles, pour into cup. The aroma is great, it tastes better and you get all of the goodness from tea. Very invigorating! You may substitute 2 tablespoons of either Maple syrup, Agave syrup or Honey for the flavoring syrup to taste.

We recommend using a measuring cup to prepare and use as a training guide, and with practice a Matcha Barista should be able to prepare using a Freehand method or also known as winging it. The measure, however, takes out the guesswork.

Don't forget to clean your equipment, this avoids contaminating future beverages.

Hot tea brewing method: Bring filtered or freshly drawn water to a rolling boil and let cool to roughly 180F/82C. Place approximately of a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools. (Bowls, scoops, and a whisk).
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3. Pour the water out and dry the bowl with a paper towel.
4. Using your teaspoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In slow motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8. Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps).
Brewing Cold

Iced matcha latte brewing methods: Use 1/2 tsp. (1g) per 8oz. (225ml) serving. Add 1/2 tsp. (1g) to base of cup and add 2oz. of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. Cool for 30-60 minutes and pour over ice

Slow brewed Iced Matcha: Place 3 level teaspoons of Matcha into a glass pitcher. Fill pitcher with ice and let sit. After a few hours, ice will have melted and tea brewed. Stir vigorously to ensure the Matcha goes into suspension. Pour over ice and enjoy!

Matcha Ginger Tea with crushed ice and lime: (Ingredients 2 level teaspoons of Matcha, 2 tablespoons of chopped ginger, 1/2 cup ice, juice of 1/2 lime, dash of honey)
1. Blend ice, Matcha and ginger in a blender until ice is crushed
2. Pour into a chilled glass.
3. Add lime juice and honey to taste.

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