STEVEN SMITH TEAMAKER Matcha No.7 Ceremonial Matcha Green Tea — 40g Tin, Stone-Ground, Smooth Vegetal Sweetness

STEVEN SMITH TEAMAKER Matcha No.7 is a ceremonial-grade Japanese matcha in a 40 g tin that delivers vivid green color, a smooth vegetal sweetness, and a clean caffeinated lift.

Harvested from tender Tencha leaves in early spring in Katsura, Gifu Prefecture, this ceremonial matcha is stone-ground for a fine texture and layered flavor. Crafted in small batches, the powder shows bright verdant color and a complex profile—notes of fresh sea greens, toasted nut, and a subtle malt backbone—making it suitable for traditional whisking or modern matcha drinks. The tin preserves freshness and is sized for regular home use or gifting to a tea lover.

What does this matcha taste like and how is it different from everyday green tea?

Matcha No.7 offers an immediate vegetal sweetness with a rounded umami depth that regular steeped green tea doesn’t provide, because you consume the whole leaf. It’s richer and more concentrated, giving a creamier mouthfeel and pronounced green color.

• Flavor notes: fresh spirulina-like greens, toasted cashew, and a hint of malt.
• Texture: finely stone-ground powder for smooth whisking.
• Intensity: more concentrated than bagged green tea—use smaller portions.
• Color: brilliant deep green, indicating careful shading and harvest timing.

How should I prepare ceremonial matcha for the best results?

For a traditional bowl, sift 1–2 grams of powder into a warmed bowl, add 60–80 ml of hot water (about 70–80°C / 160–175°F), and whisk briskly in an M or zigzag motion until frothy. Adjust water amount and powder to taste for thicker (koicha) or thinner (usucha) textures.

• Usucha guideline: ~1–2 g matcha, 60–80 ml hot water, whisk to froth.
• Koicha guideline: use more powder and less water for a dense, syrupy tea.
• Tools: fine sieve, bamboo whisk (chasen), and a small scoop (chashaku) improve results.
• Storage: keep the tin sealed and refrigerated after opening to retain flavor.

How caffeinated is this matcha and when is it best consumed?

Ceremonial matcha provides a steady, focused lift that many describe as smoother than coffee and longer-lasting than many brewed teas. Because you ingest the whole leaf, caffeine content is more concentrated, but the presence of L-theanine can create an alert yet calm effect for many people.

• Per serving: perceptible caffeine—suitable as a morning or early-afternoon pick-me-up.
• Effect profile: steady energy with less abrupt crash than coffee for many drinkers.
• Serving ideas: drink straight, as a latte, or blended into smoothies for controlled intake.
• Pairing: complements light breakfast or pastries without overpowering flavors.

Is this matcha sustainably produced and how does that affect quality?

STEVEN SMITH TEAMAKER emphasizes small-batch production and careful leaf selection rather than mass machine processing. Sustainable full-leaf farming practices and hand-crafted attention help preserve delicate flavors and the vivid green color characteristic of ceremonial grade.

• Origin: Tencha leaves harvested in spring from Katsura, Gifu Prefecture.
• Processing: stone-ground for fine, uniform powder and preserved aroma.
• Batch size: smaller production runs support consistent flavor and quality control.
• Additives: no sugar or artificial flavoring—pure ground green tea leaf.

Who is this for? This 40 g ceremonial tin suits tea enthusiasts who value authentic Japanese matcha—home baristas, ritual tea drinkers, and anyone seeking a premium, versatile green tea powder. It’s ideal for people who want a bright, well-balanced matcha for traditional whisked preparation, lattes, or culinary use without added sugars, and for gift-givers who prefer a refined, sustainably minded tea choice.

Ingredients

Matcha Tea