Monday, 3 April 2017

Matcha Ceremonial Grade Tea Powder


Green Tea Leaves

What is Matcha?

Matcha a refined form of pulverized tea leaf which is fully grown and made in Japan. The tea leaf leaves shaded from the sun for a previous couple of weeks of their growth, increasing the photosynthesis effect and chlorophyll content and making a stunning greenish color. Then, the leaves rigorously ground with stone grinding wheels to provide a fine powder.Matcha pulverized green tea leaf The powder will then be added in hot water to form a brew full of rich antioxidant frothy tea or in recipes like smoothies or baking. In contrast to alternative types of teas, the tea powder not strained out before drinking, thus you're drinking the complete leaf, creating Matcha more potent than alternative tea varieties. In fact, a mere 1/2 tsp is sufficient to brew a standard cup of Matcha.

History of Matcha

In Tang dynasty in China, tea was fine ground and dried into bricks for simple use. folks may then break off a required piece of the dried tea brick and stir into steaming water. This provided a tea with a high shelf life green tea and easily carried during travel. In the 11th century, a Japanese monk brought the concept of pulverized tea to Japan, and this eventually evolved into the normal chanoyu ceremony. Although the tradition of drinking pulverized fresh green tea has lost its importance in China in the recent years, the tradition has persisted in Japan. Although originally, a few royal and Samurai Warriors got Matcha in spite of the fact it was so tedious to manufacture and costly, it's currently a well-liked drink throughout Japan.

Why Matcha? And What makes matcha, therefore, amazing?

Matcha tea comes from a similar tea plant as most different teas, however, possess much more natural healthy goodness. The method matcha tea leaves cultivated, nurtured, harvested and processed makes all the distinction. Matcha tea leaves are cultivated below bamboo and rice-mat shades 2-4 weeks before harvest home. They are hand picked and gently processed: gently steamed to stop oxidation, de-stemmed, air dried, and slowly ground into a super fine, silky greenish powder with the help of ancient granite grinding stones. It takes one full hour of grinding to provides one ounce of matcha tea. in contrast to steeped tea, matcha tea contains the whole herb. As a rich, naturally ground powder mixed with steaming water, matcha tea provides nutritionary advantages which no alternative natural drink will match.

matcha ORAC value
Matcha Tea is full of powerful nutrients.The way it makes you feel after consuming is mainly due to the presence of abundant antioxidants in matcha.The compound L-theanine[1] could be a natural calm-inducing amino acid shown to assist in keeping you relaxed whereas really promoting a keener mental focus and cognitive ability. L-theanine is found nearly completely in tea and most copiously in high-quality matcha tea. Another matcha tea advantage is way in which its L-theanine and caffeine work along to spice up energy levels without the nervy after effects. Studies show matcha caffeine really enhances the reaction of L-theanine. Therefore currently you’re awake, calm and mentally centered. To what degree depends on the individual, the standard of the matcha tea and the daily quantity (number of cups) you consume. Also among Matcha’s bountiful advantages are the tremendous antioxidants[2] that are available in plenty in high quality organic green teas.Matcha has 137 times the catechin found in other green teas [3]. If you search the website “green tea studies” you’ll discover that the most-often studied tea catechin — epigallocatechin gallate or EGCG — is related to fat loss and weight management. Calm, well-being, a heightened mental focus and a lot of energy and all the advantages of strong oxidation protection of cells are the prime reasons to drink high-quality matcha tea daily.

About Matcha


Matcha is prepared from the original plant where normally all teas come from i.e camellia sinensis, the leaves of which might be processed into green tea (unfermented tea; it’s merely steamed and dried), into oolong tea (the leaves part ferment), and into black tea (fully fermented). Camellia sinensis have varieties, and a few of them, it seems, produces higher quality matcha than others. The highest grade matcha is virtually invariably from one among 3 Japanese varieties (they’re referred to as sami Dori, Oku Midori, and yabukita in Japanese) These 3 varieties of the noble tea plant are explored, chosen for, and cultivated in Japan for over 900 years. Several Japanese growers/farmers know about this, and in several cases cultivated by family lineages for many many years. These families have the skills and expertise to cultivate these 3 varieties to get superior matcha.

Superior grade matcha possess the following key characteristics:

  •  Brilliant color intensity Texture, quality, and density 
  • The area where it is cultivated
  •  Rich froth ability
  •  Silky looks that contains crème to the final drop. 
  • Fineness of the powder 
  • Whether there has been any prolonged exposure to oxygen
  •  How it was ground 
  • Treatment prior to processing The combination of these characteristics is a very rare chance.

The combination of these characteristics is a very rare chance.

Know more about matcha green tea powder here!
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