Manufacture / Production date is printed at the top front centre of pack, this is the date this item was produced, not the expiry date, product should be used within 18 month.
Features:
1.Natural, Additive-free, 100% Plant Powder.
2.Cane be used to make green tea cookies, cakes and various other desserts, the uses are endless.
3.Suitable For Everyone.
4.Approx Net Weight: 100g
Package Include:
1x One Packet Green Tea Powder
NOTE:
1.ONE PACKET GREEN TEA POWDER ONLY.
2.If You Want To Use As The MASK, PLEASE DO A SKIN ALLERGY TEST FIRST.
Usage Example:
1.Green tea powder of life usage: After Washing Your Face, You Can Use Your Hands With Green Tea Powder From Water And Then Slapping Your Face, Can Help Shrink Pores, Makes Sebum Film Strength Increases, Body-skin Effect
2. The Usage Of Green Tea Powder With Other Foods: Can With Yogurt, Apple And Lemon Mix Consumption.
3. Green Tea Powder Commonly Used Methods:
Summer Cold Beverages: 2 Grams Of Green Tea Powder + 450ml Mineral Water Amount Of Sugar Or Honey, Taste Better.
Winter Hot Beverage, Nutritious: 2 Grams Of Green Tea Powder + 300ml Milk Or Soy Milk.
4. In The Process Of Making Cakes To Join The Right Amount Of Green Tea Powder, Make Green Tea Series Pastries.
Item specifics:
Condition: New
Product Type: Green Tea
How to make a bowl of Matcha?
1. Rinse the cup with hot water, let the matcha come to room temperature and sift through a fine strainer
2. Using a bamboo tea scoop, place 1 1/2 to 2 teascoops of matcha into the tea bowl; or, measure out a rounded 1/2 teaspoonful. Adjust the amount of matcha to your taste.
3. Add about 1/4 to 1/3 cup of hot simmering purified water. This is a guideline for a typical bowl of tea; amounts can be adjusted to your preference.
4. Briskly whisk the tea and hot water using a bamboo tea whisk. Begin slowly to dissolve the matcha, then move very briskly back and forth as fast as you can in the middle of the tea bowl. The whisk should be vertical and barely touching the bottom of the bowl. When a soft light foam has developed, slowly lift the whisk from the center of the bowl.
5. Drink the matcha immediately.
About Matcha:
Matcha is a variety of fine, powdered green tea used particularly in the Japanese tea ceremony, as well as to flavor and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is made from shade-grown tea leaves also used to make gyokuro, unlike other forms of powdered tea, such as powdered sencha.
History:
In Tang Dynasty China (618-907), tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty (960-1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen Buddhists. The earliest Chan monastic code in existence, entitled Chanyuan qinggui (Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies. A bowl of matcha on a black lacquered tray with a traditional sweetZen Buddhism and, along with it, the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha. It was thus able to live on in Japan, develop, flourish, and gradually giving rise to the iconic Japanese Tea Ceremony we know today.
Production:
The preparation of matcha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter. After being picked, fresh tea leaves are processed the same day. These tea leaves go through six steps: steaming, drying, sorting, grinding with a stone mill. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha. Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.
