Organic Matcha Uji

Back in the days Matcha was made from the best top shots from the Gyokuro tea leaves. Today, Matcha is most often produced by Tencha, which differs from Gyokuro in the processing process. When producing Matcha the tea leaves are first steered lightly and then grinted to fine powder. Matcha is used for Japanese tea ceremonies which are closely linked to the Zen-Buddhist ethics. Profile: Lovely quality made from Tencha leaves, which gives the classic feel of matcha. Since crushing whole leaves into powder, matcha will contain more caffeine than other green teas. A bouquet of thick grass, seaweed and umami, due to the powdered form. How to: 1 teaspoon (1.5 g) Matcha is poured into a small bowl. Then add 70 ml of water (70°C water), whip the Matcha until it foams and is then ready to drink. Follow our guide to the perfect cup of Matcha here. We recommend that you use spring water for your Matcha. Preparation: 1 teaspoon of tea (1.5 g.), 70 ml of water at a temperature of 70°C Net: 30 g.