Matcha is used in the Japanese Tea Ceremony. Tea bushes are covered and grow in the shade for about twenty days to reduce chlorophyll levels to produce a sweet, mild tea. The leaves are then stripped of veins and stalks before drying. The resultant Tencha leaf is then powdered in stone mills to form Matcha. The tea is prepared with a little water that has not boiled then beaten to a froth with a bamboo whisk. From the Kyoto region of Japan Matcha is extremely healthy, being very high in antioxidants. The cup is sweet, mild and smooth. Use one teaspoon Matcha to 30ml water at around 80C. Whisk back and forth from the base to the top of the cup. A latte can be made with hot milk. Samples not available. 30 gram tins
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