Organic Matcha 30g

Description

Matcha

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. This is the highest grade organic matcha we could find and is totally acceptable for preparing in the ceremonial style. You’ll notice it has a slight hint of green tea astringency, but still has the rich, malty sweetness of high grade matcha. It is grown in Kagoshima, where nutrient-dense, volcanic ash-laden soil does some of the heavy lifting for it’s organic farmers.

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.

Preparation

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 1.5 shots (40ml) of hot water. This is known as koicha.

The second way is much thinner and weaker, with a 1/2tsp of matcha being mixed with around 2.5 shots (75ml) hot water – basically doubling the liquid and halving the powder of the first method. This is known as usucha.

Everyone has their own taste though and you’ll quickly determine what works for you without the need for precise measurements.