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Matcha Ariake green tea ceremonial grade 100g
Matcha Ariake green tea from Kagoshima. Early autumn crop only, produced by Mr. Kamimuro /Ariake, in Kagoshima. Matcha has a sweet, vegetal smell, that comes from the amino acid called L-Theanine, produced by the shade growing process, which gives matcha that nice, clean-drinking, green tea taste.
PLACE OF ORIGIN:
harvest time is only twice (spring and autumn) a year to save the nutrition in matcha. Powdered by Mikage Stone mill, powder size is Ave. 10 micron its usucha (thin matcha).
green tea powder.
ÊTeanine in Matcha increases concentration by reducing anxiety and nervousness.Ê It helps weight loss and is recommended as a supplement in the daily diet.Ê Catechine helps protect cells and other molecules in the body by damaging free radicals. The high content of Fiber, Chlorophyll, Amino Acids, Vitamin A, K and E.Ê Teanine in combination with caffeine increases alpha activity and stimulates metabolism and energy.
we recommend to use the traditional Japanese Matcha utensils tools.
1. Preheat the bowl by filling it about 1/3 with hot water, place the whisk into the water to wet the tips. Then empty out the water and dry the bowl. Measure out 70ml of hot water and leave it to cool.
2. Use the bamboo scoop, take 2-3 scoops to measure the matcha powder and place it into the bowl.
3. Once the water that was measured out in step 1 drops to a temperature between 70¡ and 80¡ C, pour it into the bowl.
4. Take the whisk in one hand and hold the bowl with the other.Ê For Usucha, whisk the matcha with a W motion using your wrist until the tea has a thick froth with many tiny bubbles on the surface. For Koicha, use instead a slow action from left to right, up and down, and a 360¡ rotation to obtain a thick consistency.
we recommend to store in a cool, dry and dark place. Once open, we suggest keeping the pack in the fridge.
2 - 3 tea spoons
70°C - 80°C
50 g / 20 cups
5 g / 30 sec / 3 infusions
5 g / 3 min / 1 infusions
5 g / 1 min / 2 infusions
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