Matcha Powder – Uji Kyoto Green Tea

Description

Matcha is finely ground powder of specially grown and processes premium Japanese green tea leaves. It is special in two aspects of farming and processing: The old green tea plants for Matcha are shade-grown for three to four weeks before harvest, the stems and veins are removed during processing. During shaded growth the old green tea plant produces more theanine. Gyokuro also grown in the same process.  Finally, the dried green tea leaves are ground to the fine, bright green, talc-like powder known as Matcha.

Matcha’s all natural components as the same of Gyokuro which contains of Catechins, Theanine ( Amino acids ), Flavonoids, Polysaccharides, Fluoride, Vitamin B, C and E and mild Caffeine. The main component of Catechins and Vitamin E are a powerful antioxidant.

Imperial Matcha has a smooth and mellow taste with a unique rich foamy texture and vibrant bright green colour. Therefore, you can ingest all the healthy natural components.

The Art of Matcha is traditionally used in the Japanese Tea Ceremony whilst in modern times, Matcha has now extended to be an excellent ingredient to use for various recipes such as green tea cake, green tea ice cream, Matcha lattes, Matcha cocktails and green tea soup etc…

Explore the goodness of Matcha powder Australia and Japanese Matcha tea with every sip.

Traditional Preparation: : https://youtu.be/UHDhJzuzSx8

1. Place 1/2 teaspoon of Matcha Powder into a Japanese Matcha bowl.
2. Pour 1/3 bowl of hot water (70-80 degree C) into the Matcha bowl.
3. Use a bamboo whisk or a teaspoon to whip the powder to green froth.
4. Drink it right away, in three or four sips.

Iced Imperial Matcha Preparation:

1. Place 1 tea spoons of Imperial Matcha Powder into a 1 liter bottle.
2. Pour 1/3 hot water (70-80 degree C) into the bottle and stir / shake the bottle, then add cold water and ice into the bottle.

*Hot or cold milk/soy can be substituted.

ALWAYS STORE MATCHA POWDER IN THE REFRIGERATOR AFTER OPENING