MATCHA TEA

 

 

"Matt" is the Japanese word for powdered. One month before harvesting, the tea plants are shaded with nets or straw mats. After harvesting, the leaves are steamed and dried. Each tea leaf is then separated from the hard parts, stems and leaf veins, until only the soft leaf material, known as Tencha, remains.

 

 

The color and texture of the tea leaf (fine or coarse), the sorting, all these are quality characteristics that determine the subsequent tea price. The effect of matcha on our body also depends on the original quality. The greener the tea powder, the higher its content of chlorophyll, the amino acid L-theanine, and theine. This wonderful combination of active ingredients has the ability to put us in a state of relaxed alertness.

Matcha is traditionally prepared in a bowl. The tea powder is poured over with hot water, whisked with a fine bamboo tea brush, and then drunk.