Matcha is the most exciting rediscovery in the tea world of the 21st century. More than 800 years ago Matcha manufactured by Buddhist monks as a meditation drink. Nowadays Matcha is the finest and rarest tea in Japan and other countries.
More and more people are discovering it and now the food industry has also recognized the potential of Matcha tea. Matcha is a raw material of choice can be used to prepare pleasure. Products with green tea flavor like Irish chocolate, candy makers, ice makers, star chefs and gastronomes have been offering matcha ice cream, truffles Matcha, Matcha chocolate, desserts Matcha, Matcha Matcha latte and smoothies to.
The last four weeks before harvest is placed the tea plants in the shade with mats or sailing. The plant responds with an increased production of the chlorophyll which also enhances the flavor. During harvest only the finest tea leaves selected. These are then steamed, dried and pulverized (in a traditional stone mortar) so that eventually remains a green powder. Matcha is mainly used during the official Japanese tea ceremony. Hereby the powder with water at a 60 to 70 ° C, is whipped to a frothy green liquid. Depending on the quality of tea is this fluid thicker or termer, whipping never more than a 30 seconds or your tea is too bitter. It is an exclusive drink, which tastes bitter and very rich in amino acids, vitamins and minerals. It also contains caffeine.
After steam the tea leaf, they are grinded by a millstone without knead. You can effectively absorb the nutrients from the Matcha green tea. Matcha green tea is thought of using just at the tea ceremony, it is not always true. You can always drink at your home. And it is easy to make it.
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