It is finely ground green tea (Camelia sinesis) which is traditionally used in Japanese tea ceremonies.
\nIt is an ancient way of preparing tea from powder obtained by grinding tea leaves. Of course, this
\ndoes not mean that is possible to grind any green tea leaf. For quality Matcha, you need quality
\ngreen tea. The most commonly used are jabuki, asahi and samidori green tea. It is also important area where is tea grown.
\nAt the beginning of May, about twenty days before the tea is picked, the plants are sheltered from
\nthe 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.
\nAfter picking, the tea is steamed for 15-20 seconds and then dried. Steaming prevents the oxidation
\nof tea. In this phase, when the process of obtaining a quality Matcha is halved, the products is called
\naracha (leaves and stalks are not separates). The petiol and veins from the leaves are then removed
\nso that only the fleshy parts remain. That is a thencha phase.
\nIn the next phase, there is a tea master who taste the tencha, evaluates its quality and determines
\nwhich mixture should be done. The tencha is then ground on a stone mill, slowly at low
\ntemperature, to make throught a hole in the middle of the stone turned out a fine powder of dark
\ngreen color. This process is very slow for one an hour of grinding produce only 30 grams of Matcha.
\nThere are three types of Matcha\u2013 ceremonial, standard and cooking matcha. The quality of the
\nmatcha depends on production process. If any of the steps are skipped or shortened or a machine
\nused instead of a stone mill, matcha of lower quality was obtained. A cooking matcha is used, for
\nexample, to make sprinkled with ice cream. The standard matcha is a powder of solid quality, while
\nthe ceremonial one must be filled all the conditions of traditional production of this powder.
\nThe adventages of a matcha are great. The whole leaf is consumed, and not, as with other teas,
\nabout thirty percent of leaf. This means that all the benefits of green tea are enhanced \u2013 you get a
\nsuperdose antioxidants and high levels of vitamins C, B and minerals from green tea. Also, the level
\nof glutamate Lteanin (L-theanine) is very high in matcha. Theanine is an amino acid that gives tea a
\nsweet taste. It is very healthy and exists only in the tea and one type of mushroom. It affects the
\nchemistry of the brain and reduces the level stress, improves mood by raising dopamine, improves
\ncognitive abilities because radically stimulates alpha waves in the brain and is beneficial for
\nimmunity.
\nWhen consuming tea you should pay attention to some things. Naimly, caffeine levels in matcha is
\nhigher than any tea, so if you are sensitive, it is better to start with a smaller doses of tea.
\nUsage: The recommended daily intake is 2-5g (one teaspoon). Tea is prepared by the powder is
\npoired over hot but not boiling water and stirred (it is best to use a whisk to mix). By adding a little
\nvegetable milk (we recommend rice or almond milk) you will get popular matcha latte drink.
\nMatcha green tea powder can be also used as an additional to meals, cakes and as a super effective
\nface mask against skin aging.
\nComposition: 100% organic Matcha (green tea) powder<\/p>\n","protected":false},"excerpt":{"rendered":"
Nutritional values per 100g:
\nEnergy value: 324 kcal\/1355,62 kJ
\nProtein: 30,6 g
\nTotal fat: 5,3 g
\n\u2013 of wich saturated fat: 0 g
\nTotal Carbohydrate: 38,5
\n\u2013 of wich sugars: 1 g
\nSalt: 0 g<\/p>\n","protected":false},"featured_media":5217,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[77],"product_tag":[],"yoast_head":"\n