Premium matcha powder (green tea) - 30 grams

Description

Matcha: the green tea powder that has become hugely popular in recent years, especially in latte form. Originally (and traditionally) matcha has been drunk in Japan for centuries as “pure tea,” meaning without milk etc.. Matcha is much more than just a trend. There is a long, rich (cultural) history behind this beautiful green powder. We would like to invite you to dive into that a bit on our blog ”All about matcha.

Our matcha

At a time when matcha is everywhere, in all shapes, qualities and price points, it can be difficult to know where to look. In this, we want to offer peace of mind. Therefore we have selected one matcha for the moment: of good quality (first pick) and for a good price. This matcha can be drunk pure, but is also perfect for a latte (warm or iced). Sometimes you hear that it's better to use lower quality matcha for lattes, but we disagree: you want good matcha in a latte too, just like coffee with milk.

The quality of our matcha is a lot higher than ‘culinary grade,’ which is meant for cooking and baking and is often cheaper and processed differently. Yet you can also use ours perfectly well in a dish, such as in cake or cookies; with it you bring out a delicious, full matcha flavor. That's how you make something truly special. Because we wanted a matcha that comes into its own both pure and in (warm) lattes, we especially appreciate the kick and nice umami in this matcha.

Origin and production

Our matcha is a blend of multiple contracted farms from the same region: Shizuoka (Japan). That the leaves come from multiple farms (instead of one) does not necessarily mean lower quality, but it does mean more affordable matcha.

Our producer grinds the tencha (tea leaves) into matcha (tea powder) using a fine grinder and a low-temperature method. The tea plants from which the tencha leaves come are shaded before harvesting; a traditional shading technique essential for the production of true tencha (碾茶).

Moreover, our matcha is from the first pick. These are younger leaves that provide higher quality. Ceremonial quality historically refers to the highest quality tea leaves from the first pick, used in the traditional Japanese tea ceremony (Chanoyu). Although today the term is also used marketing-wise to distinguish it from culinary matcha, it basically stands for matcha with a deep umami, velvety texture and suitable for drinking pure.

Taste and aroma

Our matcha has a wonderful balance of smooth and rich flavor, with a deep umami, natural sweetness and a slight bitterness. It is a matcha with a kick: the umami experience comes through strongly and holds up well, even in a hot latte (which often dampens the taste of matcha slightly). The aroma is fresh and delicate, with a clean, grassy smell. But of course, taste perception always remains subjective.

Don't be fooled by those who say that matcha is not supposed to be bitter at all. In fact, matcha has a distinctive slight bitterness that has made it popular for centuries. It should not be too bitter, especially when accompanied by a “fishy” taste or smell. In that case, the quality of the powder may be poor, but it can also be due to too much powder or too hot water.

Application

For recipes for both classic (traditional) matcha, and modern matcha lattes, see our blog ‘‘Recipe matcha (lattes)”".

Matcha is the tea of the traditional Japanese tea ceremony, known as chanoyu (茶の湯). Traditionally, matcha consists of nothing but water and the tea powder whisked into it. Prior to a Japanese tea ceremony, a sweet is often eaten, such as daifuku: mochi with red bean paste (anko), to compliment the somewhat dry and bitter taste of the tea. In addition, sweets can also be served with tea. Many Japanese sweets are specifically designed to be eaten with green tea.

You can also cook and bake with matcha powder. In Japan, for example, it has long been used in a variation of the recipe for sweet potato and chestnut puree (satsuma-imo kinton) (a popular New Year's Eve dish) or mixed with a syrup and poured over a pyramid of shaved ice poured. There are also plenty of more modern recipes like mochi, cookies, cake, tiramisu, etc.

Save

Always store matcha airtight, dark and cool. Oxygen, light and heat cause matcha to fade quickly and reduce its flavor. After opening, matcha is tastiest within 4-8 weeks, but that does not mean it is necessarily no longer good or delicious after that. When resealing the bag, carefully squeeze out all the air (don't let the powder fly out!) and make sure the seal is really tight. Moisture should absolutely not come in contact with the powder, so make sure your spoon is thoroughly dry before use.

The inner pouch that holds our matcha is laminated and UV resistant so that the powder stays optimally fresh. The THT of matcha is always quite short, mainly because the quality can deteriorate slowly, not because the product spoils quickly. Often (unopened) matcha remains good for months. The expiration date is usually no longer than one year after the first picking; this is to ensure taste and quality.

Over time, color, flavor and aroma may diminish, but this does not necessarily mean the product is spoiled. Always smell, look and taste: if everything seems normal, there is usually nothing wrong and no loss of quality. Also, matcha is intentionally sold in small quantities (like ours: 30 g), so you'll probably finish it well before the THT.

Packages

Want to start making matcha, but don't know where to start? Or are you looking for a great gift for someone (who loves matcha)? We also offer our matcha in a complete package: a set with all the essential tools to get started right away (including matcha bowl, chasen (bamboo whisk), chasen holder and bamboo spoon). We also sell a starter package without tea powder. So you can choose exactly what suits you or the recipient best.

Our kits are not only functional, but also aesthetically extremely beautiful. The tools are made in Japan and the design is calm, neutral and timeless - loved by many people regardless of style or taste.