Straight from the tea fields of Kyoto, Japan, organic Matcha in all its purity is the only tea that agrees with my palate. The kettle is filled with purified water while the next three minutes are spent placing the porcelain tea bowl and bamboo chasen on a thin, white cloth. As the kettle quickly comes to a near-boil, a delicate scoop of Matcha sprinkles the bottom of the tea bowl like a fine powder. One hand slowly pours the steamy water into the bowl while the other vigorously whisks with precision held all in the wrist. Soon, the frothy goodness is ready for consumption as my mouth longs for the subtle taste of this powerful antioxidant. Modern times would have it that I enjoy my tea while checking email on my computer – a far cry from the more traditional Way of Tea in the Japanese culture. But it works for me, each and every ceremony more treasured than the last.