Our Matcha Noir is made from the same plant, Camellia sinensis, as green matcha. The main difference, besides its rich, full taste, is how it is processed after harvest. Once picked and processed, the leaves are oxidized under carefully controlled conditions to yield an enticing black tea.
Our Matcha Noir is made from our Capital Breakfast, our-awarding winning breakfast tea blended from black teas of China, India, Sri Lanka, and Kenya. This high-quality black tea has subsequently been pulverized to form Matcha Noir.
Brewing Instructions (per each 6 oz. of water):
Making Matcha Noir tea is a bit different, so here are some helpful recipes:
- Hot Matcha Noir "Thin": Place 1/2 teaspoon of Matcha Noir into a cup or bowl. Add 2.5 oz (75ml) of hot, not boiling, water. Then, whisk or stir until there are no lumps or powder on the sides of the cup. A slight foam may form and is fine. Enjoy with or without sugar.
- Hot Matcha Noir "Thick": T Place 1 teaspoon of Matcha Noir into a cup or bowl. Add 1.3 oz (40 ml) of hot, not boiling, water. Because this mix is thicker, blending it all together requires a bit of a slower pace. The usually will usually produce no foam. Enjoy with or without sugar.
- Matcha Noir Latte: Mix together 1/2 teaspoon of Matcha Noir, 1 cup of milk (or milk substitute), and about a teaspoon of the sweetener of your choice. Heat the milk either on the stovetop or in the microwave, being careful not to scald it. Pour a quarter of the milk into a mug and mix in the Matcha Noir to create a paste. Then, pour in the remaining milk, and add the sweetener to taste!
- Iced Tea: A simple method is to add 1 teaspoon of Matcha Noir per 2.5 oz (75 ml) of cold water in a jar or other sealable container. Then, shake the container and, once well mixed, pour over ice!
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