Bio Matcha Inspiration No 1

Green powder tea from Kagoshima

A powder tea from the 1st picking in May. Very aromatic with a noble astringent note. Recommended for light Matcha (Usucha) and ideal for mixed drinks as well as green tea cocktails or baking.

Preparation of Matcha

put 2 (or 4) bamboo spoons (chashaku) of tea powder in a pre-heated tea bowl (chawan), pour 2 dcl of 60°C hot water and whisk with a bamboo whisk (chasen). The tea will have emerald-green foam.

If you are new to Matcha, the intensity can be compared to the first taste of red wine or dark chocolate. The taste might feel new and hard to grasp and we encourage you to start with a „Usucha“ (light Matcha) of a high quality Matcha like KEIKO Matcha Supreme and Mantoku. These Matchas have no astringency or bitterness.

Kagoshima

Shading of original tea plants has a long tradition. In the Kagoshima region in southern Japan (with the still active Sakurajima volcano), tea plants in the most suitable estates are covered with special nets (kabuse) Shading only lets 50 % of sunlight through. Growing in halfshade closely resembles the conditions of wild tea plants. Shaded tea develops more active substances and distinctive highly aromatic scent.
Kagoshima has the best conditions for organic growing of high-quality green tea. Ban of chemical fertilizers and pesticides, along with suitable area for tea cultivation and advanced technologies, ensure excellent quality and enjoyment of tea.
Matcha quality can be recognised by its colour. Deep bright emerald-green colour is typical for high quality matcha, while yellow or purple colour is a sign of low or poor quality.

Tip: store matcha in the fridge.

Matcha

Owing to the content of non-oxidized polyphenols, green tea has a proven antibacterial and antiviral effect and decreases cholesterol levels. Quality Japanese teas also contain lots of vitamins A, B, C, E and P, and catechins, carotene, amino acids and minerals such as potassium, fluorine and zinc.
Unlike the usual green tea leaves which are discarded after steeping, matcha leaves are whipped with water and consumed. When drinking matcha, antioxidants, vitamins, minerals and pulp from green tea are consumed in higher concentrations.
Matcha also contains a lot of L-theanines – unique natural amino acids, appearing almost exclusively in green tea – and theophylline which has a similar effect like caffeine. These substances are thought to jointly help maintain higher mental clarity and energy.

Tip: store matcha in a fridge.