Matcha green tea, 40 g

Matcha green tea, 40 g

In the center of Japan, in Kyoto Prefecture, lies the traditional region of Uji - an important growing area for high-quality matcha. The tea bushes from which this fine green tea is made thrive here. Matcha owes its special quality to an elaborate and precisely coordinated production process. A few weeks before harvesting, the tea plants are shaded to reduce direct sunlight. This slows down growth, while at the same time promoting the formation of amino acids. These give the matcha its characteristic mildness and fine, slightly sweet notes. At the same time, the chlorophyll content increases, which is responsible for the intense green color. After careful harvesting, the leaves are briefly steamed to prevent oxidation and preserve the fresh color. The leaf veins are then removed so that only the tender leaf part - the so-called "tencha" - remains. This is then ground particularly finely. The consistency of the powder is exceptionally fine and reminiscent of talcum powder. Taste and texture Matcha is characterized by a unique aroma profile: herbal, delicately sweet and slightly herbaceous, without a pronounced bitterness. Many describe it as "umami-accentuated". Its texture is particularly soft and velvety and provides a round, pleasant mouthfeel. Use in the kitchen Matcha adds an elegant note and a bright green color to many dishes. It is used in a variety of ways in the kitchen - especially in desserts such as ice cream, yoghurt cake, panna cotta or tiramisu. Macaroons, sorbets and chocolate creations can also be perfectly refined with it. For baking recipes, it is recommended to use around 1 to 4 teaspoons, depending on the desired intensity. Matcha can also add a special touch to savoury dishes, such as soups, prawns or lean fish in a cream sauce. For creative applications, you can also combine matcha with chocolate coating: Add around half a tablespoon to a tablespoon of matcha to 100 g of melted chocolate - ideally white chocolate coating to bring out the best in the green color. Preparation as tea Matcha can also be prepared in the classic way as a drink. However, it is very intense due to its fine powder form. If you still want to enjoy it as a tea, put a small amount in a fine-mesh bag and pour hot water at around 70 °C over it. After 2-3 minutes of steeping, you can enjoy the tea. Tradition and significance Matcha is deeply rooted in Japanese culture and plays a central role in the traditional tea ceremony, which has been practised almost unchanged for centuries. Each movement follows fixed rules and is closely linked to various art forms such as calligraphy, ceramics and architecture. Ingredients Matcha contains numerous valuable ingredients, including vitamins (A, B, C and E), minerals such as magnesium and proteins.