Origin JAPAN - Matcha Tea 50g

MATCHA JAPAN (Kagoshima) - Japanese green tea, crushed into a very fine powder. 50 g

The origins of matcha tea can be traced back to China in the 6-8th century. During the Tang Dynasty. During the Sun dynasty, 9-12 centuries. gains popularity among Zen Buddhists and the preparation and consumption of tea becomes a ritual. In 1191, a Buddhist monk introduced matcha tea to Japan. Japanese Buddhists continue the clutivation of matcha, creating 2 Japanese ceremonies. Special attention is paid to quality.

Unlike Chinese matcha, where the tea leaves are crushed completely during the production process;

1) The Japanese separate the stems and veins from the leaves before chopping them. The pulp of the leaf is crushed very finely between the millstones, even down to a grain size of 5-15 microns.

2) The field is shaded for 30 days before picking the leaves of the tea crop. In this way, more chlorophyll is released in the leaves in the dark, which gives the matcha tea powder a rich, distinct green color.

3) The most valuable component of the tea tree - the "silver needles" of white tea - is added to the ceremonial - highest category - chopping process. They are types, the first leaf of a branch - a bud in the form of a sprout that has not yet blossomed. Only types contain the amino acid L-theanine, which helps maintain normal mental function. It has been shown to increase the levels of GABA and alpha waves in the brain and can induce a calming effect without causing drowsiness.

Japanese ceremonial matcha (compared to Chinese) tea contains more antioxidants, chlorophyll, L-theanine, less caffeine and tannin. Its taste will be sweeter and more pleasant. The ceremonial category is the most expensive and mandatory requirement - it must be packed exclusively in metal cans. The highest quality Japanese ceremonial matcha is made in Kyoto.

Japanese matcha tea in foil packaging can be called the "golden middle ground" - quality Japanese matcha at an appropriate price. Kagoshima matcha tea in a foil package will have slightly more caffeine and tannin than ceremonial (Kyoto). Therefore, the taste will be a little more intense and stronger.

When preparing the drink, it is necessary to whip it with a matcha whisk or a manual milk frother. The drink should be drunk with all its contents until the tea powder has settled. This is how the entire content of the tea leaf is absorbed. One cup of matcha is equivalent to 5 cups of green tea in terms of nutritional value and antioxidant content. The drink is very tonic, activates the central nervous system and the brain. Its action lasts 4-6 hours. Due to the increasing popularity of matcha tea, it is used in various beverages - with milk, yogurt, juices, smoothies, etc., in confectionery to obtain a saturated green color - in desserts, cakes, ice creams, tarts, as well as in cosmetics.

Matcha contains rich nutrients and trace elements, the main component is tea polyphenols, caffeine, free amino acids, chlorophyll, protein, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H, potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc.

Ingredients: Japanese green tea, ground into a very fine powder.

Preparation: pour 1/4-1/2 teaspoon of tea with 80 C hot water. Mix well - whisk using a matcha whisk or hand-held milk frother.

Warning: Store in a dark, cool, dry place. After opening, it is imperative to refrigerate!

Country of origin: Japan, Kagoshima.