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MATCHA
A very special taste experience
More about how to make it and its taste and origin:
Matcha is produced from shade-grown tencha leaves that have been ground into the finest of powders. This means that you ingest all of the beneficial substances contained in the tea leaves. Matcha tea has been used for the ritual Japanese tea ceremony "cha-no-yu" since the 16th century and is still popular all over the world today. It is traditionally enjoyed pure but also the perfect baking and cooking ingredient. Let your imagination run wild.
METHOD
To make matcha, you need a small tea bowl, a bamboo whisk ("chasen") and a bamboo scoop ("chashaku"). First of all, put 1g (around 2 bamboo scoops or 1/2 teaspoon) of matcha into the bowl and add around 50ml hot (70°C) water. You may vary the amount of tea or water according to personal taste.
The tea is then whisked until frothy with the bamboo whisk for approx. 20–30 seconds until it has a wonderful, thick "crema" on top.
OUR FAVOURITES
Our organic matcha comes from purely organic plantations in the Wazuka region in the south of Japan. Matcha has a complex taste, rather seductive and initially quite sharp with a lingering, sweet aftertaste. It contains amino acids, which give this tea its unique, full-bodied "umami" taste.
An organic matcha tea from tencha leaves in Japan's Shizuoka Prefecture, with a complex taste that adds a certain sweetness and a touch of the typical astringent "umami" flavour".
