This BIO Japanese green tea is made from fresh, young Tencha tea leaves. They are at the beginning of May (only one harvest per year) picked by hand. 14 to 28 days before harvesting, the tea bushes are 90% eclipsed by tarpaulins. In the shade the leaves make extra chlorophyll and amino acids. Then they are crushed by traditional granite mills to an ultrafine emerald green powder. This powder contains no stems or veins but consists solely of 'leaf meat'. Many people find the taste not pleasant and that is why it is often used in lattes, ice cream, cookies, yogurt or shakes.
Why Matcha is better than green tea:
- Has 10 to 15 times more components than green tea.
- By eating the Matcha we take 100% of the ingredients on.
- Provides 3 to 6hrs lasting energy boost.
- 1 cup matcha = 2 liters of green tea.
How do you drink Matcha:
Fresh, most preferably soft water, 80 ° C,
1g Matcha (2 bamboo scoops or ½ teaspoon) in a bowl and pour the water (80 ° C) on the tea, with a Matcha whisk (available here) beat until foaming. This for about 15 to 30 seconds. Drink in one draw.