Kosmic Matcha

12/22/2023

Amazing ✨ and eye opening , especially while vibing high on Kosmic Matcha

SINGS YOU ARE IN 5TH DIMENSION_________________________►Brainwave Entrainment: http://bit.ly/3MAUWj0►Wealth DNA code: http://bit.ly/3LQUL2s►SELF-HYPNOSIS AUD...

11/06/2023

https://youtu.be/40RWwmeV_dQ?si=Y_2IyQqwj3nDY6sf

Most of the western idea of IKIGAI is as follows: what you love, what you are good at, what the world needs, and what you can be paid for. When these four el...

07/10/2023

July 21st-23rd Kosmic Matcha Flow!

12/09/2021

Vintage photos of one of our farmers in Japan 🇯🇵 planting green tea and grinding it into Ma (powder) Cha (tea).

A hand and machine processing tradition that has not changed much.

It takes more than an hour to grind just 30 grams which is one of the reasons of the cost of Truly magnificent Matcha!

This farmer is one of 11 in 5 different regions we get our Matcha flown in FRESH from.

So when you are drinking strains Latte love, Celestial focus, Star Seed and Cacao Ceremony and many others, think of these photos and perhaps even share with some of your friends while sharing this magical tea making your ritual even more special.

New FRESH ✈️ flown in batch arriving soon, be sure to grab some before it’s sold out Again!

💚

11/26/2021

Sunrise ☀️ in Japan with award winning farmers loving their leaves into existence.

Soon after they will bring them to harvest and picking the youngest tenderest leaves.

Then grinding them into Ma (powder) Cha (tea) FRESH!

10/30/2021

Kosmic Matcha
+Glastonbury 🇬🇧
=Heaven

06/03/2021

Exciting times with spring harvest of Ceremonial grade matcha in Japan now coming to a close.

Once the leaves are ripened they will be ready to grind! Actual photo of 1 of our 11 farms Kosmic Matcha collective flys in matcha from FRESH located in Wazuka, Kyoto.

Stay tuned for Pre-Grind Orders of 2021 leaves.

04/04/2021

The Strain that makes Raw chocolate 🍫 jealous, “Cacao Ceramony”

A Level 1 Connoisseur strain among the 75 we have to offer from 11 different farms in 5 different regions of Japan.

Ofcourse, ✈️ in FRESH in small batches.

03/18/2021

This is the time of the year I get super excited! Why? Because all 11 of my farmers in Japan 🇯🇵 start shaving off the leaves from winter preparing the plants for SPRING shoots!

These leaves called “Bancha” will be roasted and consumed by those who love steeped tea with very low caffeine.

The leaves are large because it is made from the leaves that survived during the winter after Autumn Harvest in November.
Since the winters are cold in the Kyoto Region, the growth is reduced. In March, the leaves are harvested in preparation for the Spring Harvest. This is to ensure the large leaves are not mixed in with the new tender shoots of spring.
At that stage, the leaves can be put back into the ground and used as fertilizer or made into a new tea: Kyobancha. Kyo in the tea name comes from Kyoto. In other areas it might be simply called iribancha.
The ‘bancha’ part of the name signals that it is a lower grade tea, which is normally harvested after the Sencha or Tencha (used to make Matcha). Kyobancha can be called a bancha because it is harvested after the Sencha or Tencha from Autumn Harvest the previous year.

03/05/2021

🍃Cultivation and processing of Matcha
◀️ Swipe

1: Cultivation under covered areas-Tencha, the tea leaves that form the raw ingredient of matcha, are given sufficient fertilizer. When the tea buds are sprouting all at once in April, they are covered to block sunlight. This process makes the leaves retain umami (the savory taste) inside and create the unique flavor of matcha called oika.

2: Harvesting-After covering the tea field thoroughly for 3 to 4 weeks, the leaves are picked before they grow too large. There are two methods of harvesting; carefully hand picking only the sprouts, or harvesting by machine. It is considered that handpicked tencha offers a distinctive flavor with the finest quality.

3: Steaming
– the unique process of ryokucha. Picked leaves are immediately steamed after arrival to prevent oxidization. Teas oxidized without steaming are called black tea or oolong tea.

4: Firing (drying)
in a tencha furnace made of bricks-Steamed leaves are dried without being rolled. If rolling takes place when leaves are being dried, it becomes gyokuro. Tea made after drying process is called aracha (crude tea) of tencha. These raw leaves become matcha when ground by a stone mill.

5: Grouping and selection-The tea leaves are grouped according to their sizes, and the stems and veins are removed afterwards. Grouped tencha is dried again and any old leaves (leaves that are not sprouts) found are taken out.

6: Tea evaluation-Tencha is graded in an evaluation room called the Haiken-ba by judges with high experience and keen senses. Graded tencha with its own character is then made into blended tea that offers fine balance of taste and flavor by the gogumi (blending) process.

7: Preservation and ripening-When sh*tate tencha is preserved in a low-temperature dry area such as in a refrigerator, the leaves ripen well to create a mellow taste and enriched flavor. Depending on the demand, Sh*tate tencha is preserved this way until it is ground to create matcha using a stone mill.

8：Grinding tencha - large granite wheels rotate very slowly and gently (to avoid scorching) grind the leaves into a very fine powder. It takes more than an hour to grind 30 grams.

02/08/2021

Sedona ✨ Sunday afternoon delight with The Kosmic Traveler ✨

Strain: Celestial Focus Ultra Premium blend.

02/02/2021

Did you know...

that from December to February, in the Kyoto area, the tea trees are in hibernation?

In this season, the farmers are less bound by the otherwise unceasing demands of the plant's growth, harvest and pruning cycles.

Farmers prepare for the Spring activities, maintain the worktools, take care of the outside amenities, protect the fields, ensure continuous space for sunlight.

It is also a time when the trimming and skiffing of the hedges can be operated. But mainly the tea shrubs are left dormant in the wind, the cold and the snow. And the tea growers can take a rest for themselves.

Now you know. ✨

❄️