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MATCHA
Green Tea Powder
The world recently discovered what Asia knew ages ago!!
"Drinking Matcha will calm you down, when you feel a bit frazzled"
"Drinking Matcha will energise you, when you feel a bit sluggish"
Taking Matcha is stimulating and invigorating as the caffeine content is almost as high as coffee, but the big difference is slow release. Coffee caffeine releases quickly, while Matcha caffeine releases slowly, over a 2-3 hour period.
+ L-Theanine, a relaxing amino acid + Catchechin EGCG, a powerful antioxidant.
Only the finest, smallest, youngest, topmost leaves from the tea bush are plucked for making the highest grades of Matcha. This grade is rare and expensive and such leaves are also blended with larger leaves to make a range of Matcha grades.
Japan has developed a unique production method for Matcha
When the new leaves start to bud, the crop is 90% shaded from sunlight, until harvest, giving a very different taste than sencha, which is grown in 100% sunlight.
The buds and leaves are then hand picked and steamed.
The leaves are then de-stemed and de-veined and become known as Tencha leaves.
Next the Tencha leaves are slowly ground to a superfine powder, in a slow turning granite stone mill.
This superfine Matcha powder will degrade quickly when exposed to sunlight, correct packaging and storage is vital to preserve Matcha qualities.
VIEW RECIPES MATCHA TRADITIONAL MATCHA SWEET
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