Ground Tea Powder Set

Description

Our Stone-ground Tea Powders

Try one of each of our:

• Matcha
• Ground Kocha/Black tea powder
• Ground Hojicha/Roasted Green tea powder

 

Available either in 30g & 40g cans or in 100g bags. (note: the cans include our Premium Uji Matcha and the 100g bags include our Organic Culinary Matcha).

Each is great for making lattes, shakes or in cooking, while the Uji Matcha is suitable for traditional preparation. We have a bunch of recipes and ideas with more to come at our blog.

Culinary Matcha

Our organic culinary grade matcha is shade-grown and stone-ground in Kagoshima. It has a rich, nutty sweetness that is great for use in lattes, shakes, iced teas, sweets or even savoury recipes like tea-flavoured soba noodles or tempura.

Uji Matcha

Our Uji Matcha has a deep, malty aroma with deeply sweet undertones. It is rich and velvety in texture and perfectly suited for both Usucha and Koicha styles of preparation.

Ground Hojicha/Roasted Green Tea Powder

Hojicha is green tea that has been roasted at high temperatures over charcoal giving it a deeply toasted caramel aroma and flavour and a dark reddish brown colour. Our Hojicha Powder is finely ground from loose leaf Hojicha tea in Uji stone mills.

The caffeine content in ground Hojicha is considerably less than in Matcha, due mainly to the roasting process, which makes it appropriate to have in the evening. The roasted caramel flavour works extremely well in cakes and desserts.

Ground Kocha/Black Tea Powder

Kocha Powder is stone-ground black tea. It has a full-bodied, malty aroma with sweet, chocolate undertones and can be used in the same way you might use a culinary matcha. It works especially well in lattes, shakes and sweets.

Our Kocha powder has been sourced especially for us and is made entirely from black tea leaves of the Assamica cultivar, which are stone ground using traditional Japanese milling methods. 

When tea leaves are ground into powder and consumed whole we do get a greater amount of caffeine than when simply steeping the leaves, along with more of the amino acid L-theanine – which calms the body and slow the absorption of the caffeine.

Preparation

A great way to use any of these ground tea powders is in lattes: warm a cup of your preferred milk in a pot and add a tablespoon of ground tea along with a teaspoon of your favourite sweetener.

Alternatively, add to a smoothie with your milk of choice and some frozen fruit for a chilled treat.

Ceremonial Matcha 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.