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3 Ways Matcha
whisk * blend * sprinkle
MATCHA (mat-cha): Japanese powdered green tea. Shade cultivated, whole
tealeaves are stone-ground into powder. Matcha can be made as a tea or
used as ingredient; it is high in nutrients, anti-oxidants, fiber and
chlorophyll. Matcha comes in many forms and grades. We offer you a
sampling of three styles. Each is made traditionally in the Kyoto
region of Japan, without the use of artificial colors, preservatives or
additives.
WHISK to make as a tea
• Yugen, "Infinite Way" Premuim Thin Grade Matcha, Kyoto, Japan
Premuim matcha is made from stone-grinding only the most delicate
tealeaves. Perfect for preparing matcha in the traditional Japanese
“way of tea” and discovering its taste. This ancient style of tea
drinking is prepared in small amounts and best enjoyed within the first
five minutes of making, while the tealeaves are momentarily suspended
in the water.
Preparation: with a traditional split-bamboo whisk 2g or 1 teaspoon to 1.5 ounces of water (140 to 165 F).
BLEND with other ingredients
• Suisen “Daffodil” Ingredient Grade Matcha, Kyoto, Japan
This style of matcha is called “ingredient grade,” and is perfect for
just that, adding as an ingredient. Stronger and more astringent in
flavor than premium grade, it is ideal for cooking, baking and mixing
in drinks. Blend to make matcha lattes, smoothies, savory sauces,
pastries, etc.
Preparation: a little goes a long
way. To make a matcha latte, use 1 teaspoon matcha to 8 ounces of milk,
add sweetener to suit taste.
SPRINKLE on rice or add to favorite recipes
• Usucha “Thin” Tea Leaves For Eating, Kyoto, Japan
Plucked from the same shade-cultivated tea plants used to make matcha,
these tealeaves are made for eating. Discover the taste of premium
tealeaves un-ground. Sprinkle over rice, add to salad dressing, accent
a savory dish, etc. The leaves are a nutrient rich food, full of
antioxidants and chlorophyll.
Preparation: sprinkle over savory dishes, use as a fresh herb in savory recipes.
Koyamaen
These teas are sourced from Koyamaen, one of the foremost producers of
tea in Japan. The history of Koyamaen dates back to the 1600's when
Kyujiro Koyama began tea cultivation in Ogura, Japan. Koyamaen is known
for the highest standard of quality in its tea production. |
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