The word ‘matcha’ in Japanese means 'powdered tea', it is a powder made from the leaves of green tea bushes native to Japan. Matcha is available in high ceremonial, ceremonial, or standard (culinary) grades.
Grade: Highest ceremonial grade for usucha (thin tea/espresso) and koicha (thick tea). Prefecture: Uji, Kyoto Sweetness: High 5/5 Astringency: Low 1/5 Colour: Bright 5/5 Aroma: creamy caramel, ripe fruits With water (2 g to 80 ml of water): High sweetness and dense texture, aftertaste of young walnut, pronounced umami. Distinguished by its pronounced emerald colour.
Our company ensures regular monthly shipments of fresh matcha directly from Japan, using air transport to maintain the highest quality. We carefully store matcha at the optimal temperature of +15°C in our warehouse, ensuring strict temperature control right up until the product is delivered to our customers.
Proportions for usucha: 2 g to 80 ml of water (60°C-70°C) Proportions for koicha: 4-5 g to 30 ml of water (60°C-70°C)
Koicha is a method of preparing matcha where the tea becomes thick, like liquid yogurt. For koicha you need more matcha (4-5 g) and less water (about 30 ml). The water temperature is the same as for preparing usucha (thin tea). Slow whisking movements are necessary (koicha should not be foamy). Its taste should not be overly bitter or astringent, so it is important to use high ceremonial grades of matcha. They are sweet and not astringent. You will feel a strong umami.
Weight: 20 g Packed and made in Japan. Manufacturer Yanoen Co. Ltd.
Tip: The brewing temperature of matcha should not exceed 70°C. Hard water significantly reduces the taste and aromatic indicators.
Health benefits of matcha:
The main component is catechins (strong antioxidants). They destroy pathogenic bacteria in colds and flu, and afterward, restore the body and strengthen the immune system.
Matcha is both a stimulant and a relaxant due to the amino acid L-theanine. It promotes the production of dopamine and serotonin, improving mood and memory.
Matcha contains five times more chlorophyll than regular green tea. Chlorophyll aids in the regeneration of body tissues, improves intestinal function, and helps to detoxify the body.
How to properly store matcha?
Matcha should be stored in a tightly closed package. Remember to close the bag after each use. It is strictly not recommended to store the powder in a transparent glass jar or container, as light and oxygen destroy the beneficial properties of the tea.
After opening the package, matcha is stored for 3 months. We advise using the contents of our package within 1-1.5 months, as in this case, we consume the maximum amount of beneficial substances. It can be stored at room temperature (if you drink matcha quickly), but not above 22°C. However, it is better to store matcha in the refrigerator. If you do not plan to drink it for a long time – put the matcha in the freezer.
