Matcha, a top -class drink

Matcha is Japanese and means "ground tea". The fresh, mild and intensive tasting green tea of ​​the best quality ensures a special tea experience. The ceremonial preparation in Japan and the positive effect on well -being turn this exclusive Japanese green tea a top -class drink.

Extremely elaborate production
For the Matcha, only the best leaves from the first harvest are selected. After a two to three-week shading, the tea leaves shine in magnificent green. Hardly picked, you carefully sort out the leaf stems and leaf ribs from all tea leaves. This tea now known as the "Tencha" is ground in a slowly rotating granite mill into the finest powder in bright green. In an hour, the amount of a small can - approximately 30 grams is created. The strong color is not only striking, but an important quality feature, because inferior matcha powder not only shows less color intensity but also tastes much bitter.

Tea ceremony from Japan
Matcha tea is poured with hot water during a tea ceremony and traditionally stirred with the bamboo broom. In Japan, Matcha has always been drunk out of a bowl. Very finely worked and yet simply in the execution, a high -quality Matcha comes into its own. A bamboo spoon, also known as “Chashaku”, is used to dose the green matchapulver.

Our matcha can be enjoyed PUR or used for beverage creations such as the Matcha latte. Matcha is also particularly suitable for baking and cooking. For example, "Matcha Iced Cream" is the undisputed favorite in Japan!

The Matcha Latte
1 painted teaspoon or approx. 4 bamboo spoons Matchapulver seven in a cup. Then add about 80 ml of hot, but not boiling water (80 degrees) and stir until there are no lumps. Then ¾ of a cup (approx. 200 ml) slightly heated oat milk (or cow's milk) add and season with 1–2 teaspoon of sugar or other sweetener.

Tip for a refreshing Iced Matcha Latte: Simply fill a glass with ice cubes, add the milk and then add the Matcha!