Japanese Ceremonial Matcha Tea
Ceremonial-grade matcha powder grown in Uji, Japan, with a sweet umami flavour and vibrant green colour.
€19.99 · 100 g
Ingredients
Japanese ceremonial matcha tea.
Origin
Japan.
How to use
Traditional preparation (useful): sieve 1.5-2 g (1 teaspoon rasa) in a bowl. Add 70-80 ml of water to 70-75°C — never boiling, bitter water and degrade matcha. Batch with zig-zag chasen until foaming. For matcha latte: dissolve the matcha in 30 ml hot water, beat and add 150 ml of hot or cold milk. For pastry: use 1-2 teaspoons per 200 g of flour, sifted with dried flour. Once opened, store in a refrigerator in an airtight container.
Storage
Once opened, store in a refrigerator in an airtight or opaque container, protected from light and moisture. The matcha rusts quickly: it loses the green color and aroma in 4-6 weeks of opening. Unopened, in a cool and dry place away from the light.