"Green of Japan" green MATCHA tea for the ceremony

Description

"Green of Japan" green MATCHA tea for the ceremony

Matcha tea ceremony, the tea powder is unrolled Tencha tea herbs that have been ground into a powder using a stone pestle. Matcha tea ceremony is grown in the shade - tea bushes 21 d. until harvest, they are covered with a bamboo roof to protect them from direct sunlight, which prevents thein from converting into catechin, which gives the tea its bitterness. Made this way tea has more chlorophyll in the leaf. 

Matcha tea the most widely used is in Japan in tea ceremonies. Matcha is also used to make ice cream, cakes and other sweets. 

Matcha for the ceremony is made from the first-picked leaves, and only the soft part of the leaf without the veins is used for the powder. Ceremonial Matcha is sweeter and more vibrant in color than Culinary Matcha, whose powder is made from second-picked leaves - the whole leaf with veins is mashed.

Plant variety (eng. cultivar) – Yabukita, Okumidori and Asanoka, spring harvest

Region: Kagoshima

Matcha provides a magical health effects!
💚 Matcha is rich in vitamins, minerals and antioxidants that protect against heart disease and cancer.
💚 L-theanine in tea increases the concentration of dopamine and serotonin, which causes a relaxing effect, a great mood and a sense of well-being.
💚 Matcha also helps to remove toxins from the body and burn calories!
💚 Improves concentration and focus

How to prepare Matcha in the traditional way?

WE WILL NEED:

2 g Matcha tea powder

Matcha bowl (Chawan)

Matcha bamboo spoon (Chashak)

Matcha whisk (Chasen)

INSTRUCTION:

1.

Add 1/3 cup of hot water and add the matcha whisk to warm it up. Once the bowl is hot, pour the water into a measuring cup and dry the bowl with a paper towel. Measure out 70ml of water for Usucha or 40ml for Koicha and leave to cool

2.

Using a bamboo spoon, place Matcha powder in a bowl (2 teaspoons for Usucha or 3-4 teaspoons for Koicha). We highly recommend passing the powder through a sieve to eliminate grains.

3.

When the water cools down to 50-70 C, pour it into the bowl.

If you want to prepare Usucha, whisk the Matcha vigorously with a bamboo whisk (in a W motion) until air bubbles form and a soft foam forms.

If you want to prepare Koicha, do not whisk the tea. Blend gently horizontally, vertically and in a 360-degree circle for a thicker texture without foaming.

Recipes with Matcha can be found here: RECIPES

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