Japanese organic green tea powder
Matcha is finely ground green tea. The tea used for matcha is typically grown for 3 weeks in the shade before picking. Shading increases the amount of nutrients and the taste of umami. After picking, the tea leaves are dried and roasted or steamed, after which they are ground into a fine powder.
This matcha is made from shade-grown green tea, following traditional Uji methods. The official definition of Uji matcha in Japan is that the tea used as raw material is either in Kyoto, Nara, Shiga or Mie, all of which have high-quality soil and a valued tea history.
The taste has a lot of umami, fresh greenery, and sweetness. In matcha, the health effects of green tea are at their best, because the young leaves from which the drink is made are full of nutrients and the whole leaf is consumed with the drink. For the same reason, matcha also has significantly more caffeine.
Matcha is made as a drink by adding a generous teaspoon of matcha powder to about 2 deciliters of 70-85 degree water and whisking until foamy. For this, you should use a special matcha whisk made of bamboo, so that the matcha mixes best. Another option is to make a matcha latte. Add 1-2 teaspoons of matcha powder to frothed milk or oat drink and mix carefully.
You can also use Mathca in baking and other drinks to add flavor and green color. PF3 quality matcha should be used in smoothies, matcha lattes or baking, rather than for drinking as is.
Japanese organic matcha.