Matcha
Matcha (japanese for “powdered tea”) is a special green tea (Tencha), which is ground to a fine powder using traditional stone mills. Matcha is used in the japanese tea ceremony and features an intense green color and a mellow, slightly sweet taste. The tea contains many catechins as well as carotenes and vitamins A, B, C and E.
HOW IT IS BREWED
For a lighter, thinner Matcha (Usucha), 2g is mixed with 80 ml of hot water (80°C ) and whipped to a foamy, crema like texture using a special bamboo whisk. For a thicker Matcha (Koicha), 4g is used with 80 ml of water.
HOW IT IS GROWN
The tea bushes are shaded about four to five weeks before the harvest. This creates an extremely delicate, dark green leaf. After harvest, the tea leaves are steamed to preserve colour and nutrients, dried and ground after removal of all coarse leaf vessels.
MATCHA BASED PRODUCTS
