ORGANIC  MATCHA

(Japanese style Green Tea)

Country of Origin: China

Grade:  Matcha

Altitude: 3000’ ft. above sea level

Manufacture Type: Matcha

Cup Characteristics:

Matcha made in the traditional Japanese style, whisked with water, is a full-bodied green tea.

Ingredients: Luxury green tea.

Organic Credentials: Certified Organic by ECOCERT  SA ,  The Certificate# 1318CN1000Z1ec(NOP).

Information:

Matcha is made from shade-grown tea leaves also used to make gyokuro. 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. Only the finest tea buds are hand picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (碾茶). Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.^]

It can take up to one hour to grind 30 grams of matcha.

Note that only ground tencha qualifies as matcha, and other powdered green teas, such as powdered sencha, are known as konacha (粉茶, lit. "powder tea").

The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.

Treatment before processing

Tencha leaves are traditionally dried outside in the shade and are never exposed to direct sunlight. However, these days, drying has mostly moved indoors. Quality matcha is vibrantly green also as a result of this treatment.

Stone grinding

Stone grinding is an art form in and of itself. Without the right equipment and technique, matcha can become "burnt" and suffer degraded quality.

Oxidation

Oxidation is also a factor in determining grade. Matcha exposed to oxygen can easily become compromised. Oxidized matcha has a distinctive hay like smell and a dull brownish green colour.

The simple way to make a bowl of Matca

1.Using a bamboo tea scooper or small spoon, place 1 or 1 1/2 teascoops of matcha into the tea bowl; or,    measure out a rounded 1/2 teaspoonful. Adjust the amount of matcha to your taste.

2.Add about 1/4 to 1/3 cup of hot water. Please keep in mind that Matcha is best brewed using spring water that has boiled and then let sit for a few moments until it has cooled to roughly 180°F/82°C, (about 2-3 minutes). This is a guideline for a typical bowl of tea; amounts can be adjusted to your preference.

3.Briskly whisk the tea and hot water using a bamboo tea whisk( or 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.This matcha has nothing added and it has bitter taste if you drink alone, Please served with  milk or sugar. We recommend you to purchase small amount first, or check high grade matcha CLICK HERE TO BROWSE

Use as an ingredient

The use of matcha in modern drinks has also spread to North American cafés where, as in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A number of cafes have introduced lattes and iced drinks using matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs.

 It is used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and green tea ice cream. The  snack Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example it is added to genmaicha to form what is called matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha).

Health benefits

The health benefits of matcha tea exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water.

Matcha tea is a nutritious beverage. It’s Rich in Antioxidants and Chlorophyll.It contains Contains Catechins to fight cancer. Matcha Tea is good for Cleansing the body of toxins.It is Sugar-free and high in Fiber. Matcha Tea’s Amino Acids is a natural mood enhancer
One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant EGCG available from drinking matcha is up to 137 times greater than the amount of EGCG available from other commercially available green teas.

For maximum nutritional benefit, matcha tea is unparalleled.

Nutritional fact of Matcha Tea

DISCLAIMER: These products and the information set forth herein are not designed to diagnose, treat, cure or prevent any disease nor should any information contained herein be read as prescribing any specific remedy or guaranteeing any specific result. We are not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations, or procedures discussed herein. All matters pertaining to your physical health should be supervised by a health care professional.

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Notes for the tea: Tea is natural products. Some of them are produced by machines and some of them are produced by hands .The same name tea may taste different because the brand name, production time, different location (soil and weather), different manufactories and different grading systems. We work directly with vendors and try to limit the variation. We want you complete satisfied with products and service, Please feel free to contact us if you have any questions and you are not satisfied. We’ll do our best.

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