Bio Matcha Inspiration No 1

Green powder tea from Kagoshima, south Japan
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: With a special bamboo tea spoon called chashaku, add 2 teaspoonfuls of tea powder into a preheated tea bowl (chawan), then add 2 dl of 75°C hot water and whisk with a bamboo whisk known as chasen. The tea will have an 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 an „Usucha“ (light Matcha) of a high quality Matcha like KEIKO Matcha Supreme and Mantoku. These Matchas have no astringency or bitterness.
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 the fridge.