Matcha tea – Japanese powdered green tea. The technology for making powdered tea first appeared in China. At the end of the twelfth century, it was introduced to Japan, where it developed. The production technique was improved, and the highest grade tea – matcha – appeared.
A few weeks before harvest, the tea leaves shade, which slows down growth and makes the tea sweeter.
After harvesting, the tea leaf is rolled and dried, then the stems and veins are removed from it.
Matcha tea is a traditional ingredient in Japanese sweets.
Making matcha tea is an original ritual in which you can highlight the key points. First, you need to remove the lumps from dry tea, for this you can sift or knead it. A small amount is poured into a cup and water is added at a temperature of 80 degrees. After that, beat until smooth and foamy. For the preparation of weak tea – Usutia, 2 grams (half a teaspoon) and 70 ml are used. water. For the preparation of strong tea – Koitya, 4 grams (one teaspoon) and 50 ml are used. water.
Like other types of tea , matcha absorbs all the surrounding aromas, so for its storage it is better to choose a dark, cool place and pick up a container with a tight adjoining lid, air access to the powder must be strictly limited.
Due to the large amount of antioxidants found in this tea, it has a positive effect on the body, being a storehouse of health and longevity. Matcha tones up and has an invigorating effect. It is undesirable to use it in the afternoon.
Green colour. Aroma: fresh.
|Dimensions||28 × 8 × 5 cm|
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