Description
Premium Ceremonial grade organic matcha tea , grade 1 - the highest available, harvested by the Morimoto family on the island of Kyushu, southern Japan. Produced only with the best leaves of the 1st harvest.
The Morimoto family chose this variety of tea for its intense green color , floral fragrance and sweetness . These characteristics of Minami Sayaka emerge even more thanks to the long shading which gives it high levels of L-theanine , chlorophyll , vitamins and antioxidants .
After being covered for at least 2 weeks, to ensure they remain completely in the shade, only the most beautiful leaves of the Minami Sayaka variety are collected and delicately ground until obtaining a very fine powder.
Ideal for the Tea ceremony (tasting).
Collection area : Miyazaki prefecture, Kyushu island . Collected by Haruyo & Shigeru Morimoto.
FEATURES :
- Powder appearance: bright green in colour, surprisingly fine thanks to very careful grinding
- Aroma: Produces a silky foam with an exceptional aroma
- Taste : sweet with delicious vegetal notes and hints of artichoke and spinach.
Net weight: 50g. For the preparation of approx. 50 cups .
Packaging : vacuum-packed in aluminium.
ARTISAN ORGANIC: Organic farming methods have been used in the Morimoto Gardens for 40 years.
PURITY: A short supply chain organic Matcha tea produced without the use of chemical fertilizers, pesticides, colorants and additives.
Furthermore, our organic matcha teas are subjected to careful analyzes every year, carried out at the Galab Laboratories in Hamburg, Germany.
Analysis results : NO pesticides, glyphosate, anthraquinones, radioactive elements detected
CERTIFIED ORGANIC PRODUCT: DE-ÖKO-039
Storage : to best preserve the beneficial properties of matcha tea such as antioxidants, vitamins, chlorophyll and caffeine, it is recommended to store it in the refrigerator .
We at The Honeyland guarantee that in our warehouse it is stored at a temperature of approx. 4°C.
Instructions
How to prepare matcha tea :
The art of preparing perfect Matcha tea is learned over time. Every detail is important to enjoy all its properties.
- Choose the water : it must preferably have a neutral pH and low fixed residue.
- Heat the water to just below boiling point (70-80°C). If you use a kettle it is advisable to open it when the water boils, wait 10 minutes or decant the water 4-5 times into another container; for each transfer the water loses approximately 4-5° Celsius. The temperature of the water is very important so as not to "burn" the tea and make it more bitter.
- Immerse the bamboo whisk (Chasen) in hot water for a few seconds.
- Add 1 g of Matcha to a previously sifted cup (2 bamboo spoons or ½ teaspoon).
- Pour about 70-80 ml of water (70-80°) over it.
- Blend it with the Matcha whisk until the tea becomes smooth.
- Serve . You can drink it from the bowl or pour it into a cup.
Matcha tea when to drink it
Due to its caffeine content, its consumption in the evening is not recommended. Also good cold.
Recycle & Enviroment
Check the regulations of your local municipality.