You're The Matcha Devotee!

You drink the whole leaf. Matcha is shade-grown tencha stone-milled to powder, so you get all of the caffeine and theanine instead of an infusion. You own a chasen, you sift before you whisk, and you can tell a thin, sweet usucha from a dull one.

Ritual-mindedMorning personTexture-focusedWhisk owner

Your Perfect Tea Match

Type: Green, unoxidized, shade-grown and stone-ground
Origins: Uji (Kyoto) and Nishio (Aichi), Japan
How to brew: Usucha per Ippodo: 2 g sifted powder, 60 ml water at 80 °C, whisk about 15 s in an M shape
Teas to look for: Ceremonial-grade usucha matcha from Uji, Nishio matcha, Single-cultivar Okumidori or Samidori matcha