Japan Matcha Kikyou – Organic Green Tea
Words are not enough to describe the exclusive flavor, unique aroma and meticulous production of this powdered green tea. Even the ancient Japanese masters nor contemporary matcha lovers could do it. You simply have to see its bright green color, and enjoy stirring it in hot water. Only then is matcha ideal. In this case, it's organic matcha in premium quality!
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
Green tea Japan MATCHA BIOBrew & Taste
Matcha Kikyou has a really rich taste that will please fans of sweet and only slightly astringent drinks. When whisked, it produces a refreshing green drink that is almost as smooth as cream. Of course, you can also enjoy that remarkable umami taste that reminds you of the sea and makes you yearn for more and more sips.
Origins
A full 40% of Japanese teas go to the world from Shizuoka Prefecture (Shizuoka-ken) in Japan. Since then, Shizuoka has enjoyed the status of a major Japanese tea location. Because its farmers produce a full range of green teas, it is also one of the most versatile suppliers.
Not only the thousands of years of experience of tea masters, but also the unique natural conditions are behind the excellent quality of Shizuoka teas. Located on the Pacific coast of Suruga Bay, the region is characterized by the mountain range with the sacred Mount Fuji. Indeed – shizu can be translated as "calm" and oka as "hill". The climate is described as humid subtropical, summers are hot and humid, winters are mild. It should be added, however, that people also go skiing in Shizuoka. The mountainous north of the region provides excellent conditions for winter sports enthusiasts.
Matcha tea production is not simple and the exact process is not known outside of the tea gardens. Each one guards theirs closely. But in general, the most delicate leaves of the Chinese tea plant (Camellia sinensis) are harvested after being shaded by large mats for 3-4 weeks. This will induce the production of chlorophyll and amino acids.
The special feature of Matcha Kikyou is the intermediate step, where the leaves are first made into sencha (repeated steaming stops the oxidation of enzymes) and then the classic production of matcha follows, i.e. drying, stripping the tea of stems and veins and grinding between granite stones. The result is a fine green powder that must be stored in airtight bags or tins.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
75 °C
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whisk
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0.5 teaspoon for 100 ml
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Instructions for preparation
- Add half a teaspoon of matcha per 100ml of boiled water (70-80°C).
- For best results, heat up your glass or bowl before adding matcha powder.
- Whisk or stir vigorously until a thick foam forms.
- Optionally, use a milk frother.
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