MATCHA POWDER organic
Our organic Matcha is Japanese green tea, ground into powder. The peculiarities of cultivation and preparation allow this drink to retain a huge amount of nutrients.
Harvested only once a year. And an important feature is that two weeks before harvest, the leaves are covered to protect them from sunlight. Thus, the tea retains its freshness, and the leaves have a rich dark green colour. At the same time, the leaves are saturated with amino acids, and the tea acquires a sweet taste. The leaves are harvested by hand, dried in a special room without twisting, in a straight state, and then ground into a light, powdery powder of a bright green color.
The taste of matcha tea depends on the presence of amino acids in it. The higher grades that are harvested first have a deeper rich aroma and sweet taste than the lower grades harvested later.
Matcha surpasses any quality tea in its beneficial properties. For comparison, the concentration of beneficial and nutritious nutrients in 1 cup of powdered tea is equivalent to 8-10 cups of green tea. Matcha contains strong antioxidants (and in record amounts), flavonoids, amino acids and phytonutrients. Matcha neutralizes the effects of carcinogens, helps slow down the aging process and rejuvenates cells. Green tea powder boosts metabolism and boosts fat burning by acting as a detox agent.
Japanese tea promotes the production of dopamine and serotonin, which are responsible for tone, good mood and concentration.
COUNTRY OF ORIGIN: Japan
INGREDIENTS: Matcha 100%.
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight. For longer freshness keep pistachios in refrigerator.
HOW TO ENJOY
Instead of your usual black coffee for breakfast, make a matcha latte. It seems that a healthier invigorating drink simply does not exist in nature. Alternatively add 4-5 grams of matcha into your smoothie.
Fir a classic matcha tea follow the unstructions below.
For koich (strong tea):
Warm up the ceramic or porcelain steeping bowl (chavan), add 4 grams of sifted matcha and fill it with 50 milliliters of hot (80 degrees) water.
Stir the tea slowly with a whisk. The tea should turn out to be thick, viscous, with a rich green foam on top.
For usucha (weak tea):
1. Warm up the ceramic or porcelain steeping bowl (chavan), add 2 grams of sifted matcha and fill it with 80 milliliters of hot (80 degrees) water.
2. Whisk the tea until a slight foam forms, so that no lumps remain on the sides of the chavan.