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Organic Matcha (green tea) powder

660.00rsd10.580.00rsd

Nutritional values per 100g:
Energy value: 324 kcal/1355,62 kJ
Protein: 30,6 g
Total fat: 5,3 g
– of wich saturated fat: 0 g
Total Carbohydrate: 38,5
– of wich sugars: 1 g
Salt: 0 g

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Product Description

It is finely ground green tea (Camelia sinesis) which is traditionally used in Japanese tea ceremonies.
It is an ancient way of preparing tea from powder obtained by grinding tea leaves. Of course, this
does not mean that is possible to grind any green tea leaf. For quality Matcha, you need quality
green tea. The most commonly used are jabuki, asahi and samidori green tea. It is also important area where is tea grown.
At the beginning of May, about twenty days before the tea is picked, the plants are sheltered from
the sun. Sometimes bulrush and straw were used, but today it is used fabric or black vinyl. The plant therefore begins to produce more theanine, which affects the healing properties of the Matcha tea.
After picking, the tea is steamed for 15-20 seconds and then dried. Steaming prevents the oxidation
of tea. In this phase, when the process of obtaining a quality Matcha is halved, the products is called
aracha (leaves and stalks are not separates). The petiol and veins from the leaves are then removed
so that only the fleshy parts remain. That is a thencha phase.
In the next phase, there is a tea master who taste the tencha, evaluates its quality and determines
which mixture should be done. The tencha is then ground on a stone mill, slowly at low
temperature, to make throught a hole in the middle of the stone turned out a fine powder of dark
green color. This process is very slow for one an hour of grinding produce only 30 grams of Matcha.
There are three types of Matcha– ceremonial, standard and cooking matcha. The quality of the
matcha depends on production process. If any of the steps are skipped or shortened or a machine
used instead of a stone mill, matcha of lower quality was obtained. A cooking matcha is used, for
example, to make sprinkled with ice cream. The standard matcha is a powder of solid quality, while
the ceremonial one must be filled all the conditions of traditional production of this powder.
The adventages of a matcha are great. The whole leaf is consumed, and not, as with other teas,
about thirty percent of leaf. This means that all the benefits of green tea are enhanced – you get a
superdose antioxidants and high levels of vitamins C, B and minerals from green tea. Also, the level
of glutamate Lteanin (L-theanine) is very high in matcha. Theanine is an amino acid that gives tea a
sweet taste. It is very healthy and exists only in the tea and one type of mushroom. It affects the
chemistry of the brain and reduces the level stress, improves mood by raising dopamine, improves
cognitive abilities because radically stimulates alpha waves in the brain and is beneficial for
immunity.
When consuming tea you should pay attention to some things. Naimly, caffeine levels in matcha is
higher than any tea, so if you are sensitive, it is better to start with a smaller doses of tea.
Usage: The recommended daily intake is 2-5g (one teaspoon). Tea is prepared by the powder is
poired over hot but not boiling water and stirred (it is best to use a whisk to mix). By adding a little
vegetable milk (we recommend rice or almond milk) you will get popular matcha latte drink.
Matcha green tea powder can be also used as an additional to meals, cakes and as a super effective
face mask against skin aging.
Composition: 100% organic Matcha (green tea) powder

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