Rich with the knowledge of 16 generations of tea producers, Mr Marukyu offers us this amazingly accessible and addictive matcha. This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae. Ideal for all culinary explorations.
Organic Matcha 30g
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Rich with the knowledge of 16 generations of tea producers, Mr Marukyu offers us this amazingly accessible and addictive matcha. This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae. Ideal for all culinary explorations. To learn more about the Matcha, read this article on our blog. To prepare a good matcha, just follow a few simple, but precise, steps. Read more. A flat-leaf Japanese green tea from the region of Shizuoka.
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Matcha is shade-grown green tea that has been stone-ground into a fine powder. The powder can be mixed with a small amount of hot water in the traditional style, or used as a culinary ingredient. High grade matcha has a deep, malty aroma with a subtle underlying sweetness, a vivid green colour and when prepared in the traditional style has a rich and velvety texture. As well as the traditionally prepared beverage, Matcha is popular as a flavouring in Matcha Lattes, Iced-Teas and desserts. In Japan people have been using tea to flavour pounded rice sweets known as Mochi for hundreds of years. These sweets often serve as accompaniments to a traditionally prepared matcha. There are host of traditional practices around the way matcha is grown, processed and consumed.
A high-grade organic matcha shade-grown and stone-ground in Kagoshima. Matcha is shade-grown, stone-ground green tea with a host of traditional practices around the way it is grown, processed and consumed. High-grade organic matcha can be extremely hard to come across as gaining organic certification requires harvesting from different areas to those traditionally used. Shade-growing increases levels of chlorophyl, caffeine and the amino acid L-theanine, while reducing levels of catechins, which are the source of astringency in most green teas. The bitter stems are removed from the flat-dried leaves before grinding in stone mills to create the fine powder. This must be done incredibly slowly to avoid heating the leaves, as that would change the aroma and flavour. Preparing matcha in the traditional way involves sifting the powder then whisking with a small amount of warm water water that is too hot releases tannins that will produce bitterness. The ratio of powder to water can vary. Traditionally there are two ways: The first is very strong and thick — like the consistency of honey — and is made by mixing 1tsp of matcha with 1.
