Matcha – Japan (g/bio)

Matcha… the green gold, true slow tea.

Matcha’s birthplace is in China, around the year 1000. Matcha only came to Japan several centuries later.

This Matcha comes from the Japanese municipality of Kirishima in Kagoshima Prefecture. The average temperature in this region is 18.8 degrees with an average of 2,265 mm of rain per year.

The tea cultivar used is Okumidori: less astringent, more umami and a greener color. The tea leaves grew slowly in the shade for 4 weeks in the spring.

Preparation Tips:

• Usucha (thin tea): 2g Matcha to 70ml 75°C water, whisk frothily (W pattern) as preferred.
• Koicha (thick tea): 4g Matcha to 40ml 75°C water, stir or whisk well (O-pattern).
• Matcha Latte: Supplement Koicha with 200ml of frothy whipped hot milk. If necessary, sprinkle with a small amount of Matcha.

But Matcha is also used in smoothies, ice cream, cakes and pies, … just search for Matcha recipes on the Internet and have fun!

Ingredients: green tea*

* organic production method | NL-BIO-01 | Skal 13351

Date tea photo: 19-06-2021

Suggested retail price per consumer pack of 30 g: €11.25
Suggested retail price per consumer pack of 50 g: €19.35