What is Matcha?
Matcha is a refined Japanese green tea.
Cultivated in Japan, matcha is an extremely fine and fragrant powder, but its outstanding feature is its green colour.
Our Matcha comes from the city of Uji, on the southern outskirts of Kyoto Prefecture. The climatic conditions of this area are perfect for the production of matcha. Soil and climatic conditions ideal for tea cultivation are essential in obtaining high quality matcha.
What grade of Matcha is yours?
Traditional japanese ceremony preparation
The preparation of traditional Matcha consists of adding 80 ml of water at a "temperature betwen 60-75 ° " (not boiling temperature) and 1 portion (1 g) of Matcha. Shake rapidly using a traditional Matcha Whisk or a normal kitchen whisk.
Preparation in Cakes and Shakes
Add Matcha tea powder to your shakes, milk or your oven-baked cakes. It is recommended using a maximum of two portions per day (about one teaspoon). Exceptional also if mixed with other flavourings such as vanilla, cinnamon and white chocolate.
Does it contain caffeine?
Yes, each portion (1 g) contains about 30 mg of caffeine, equivalent to 1/3 of a cup of coffee. Matcha also contains theanine, which has a calming effect and reduces the effects of caffeine.
What is the difference between premium grade, culinary grade and ceremonial grade?
The Ceremonial grade is intended for traditional preparation as a tea for drinking, Matcha Premium is lower quality compared to Ceremonial, but it is still an excellent alternative to Matcha Ceremonial and is ideal to add to milk, yogurt, smoothies or in the kitchen.
Culinary grade is used as an ingredient in recipes. Premium and Culinary grade come from the 2nd and 3rd harvests of green tea leaves, ceremonial grade comes from the first harvest.
Matcha Tea Preparation: Tea Ceremony
‘Chanoyu’, meaning ‘hot water for tea’, is the name given to the Japanese social and spiritual rite that is the tea ceremony.
Only the most prized ceremonial grade matcha is used.
The matcha tea is prepared as a suspension in order to preserve all its organoleptic properties.
The extremely fine and intense green powder is mixed directly into the hot water using a special wooden whisk, called ‘chasen’, which removes lumps and gives the liquid a creamy texture.
- 80 ml of water at a "temperature between 60-75 ° " (not boiling temperature)
- 1 portion (1 g) of Matcha.
Mix rapidly using a traditional Matcha Wisk or an ordinary kitchen blender.
Alternate M-shape movements with W-shape movements close to the surface to obtain an airy foam.
How matcha is cultivated & processed
The quality of matcha also depends on the specific plant variety, or cultivar, used. The main cultivars are: Yabukita, Okumidori, Samudori and Asahi
Yabukita is surely the main cultivar from which the finest and best matcha is obtained.
NaturaleBio Matcha comes from the Yabukita cultivar.
Hilly and mountainous areas are ideal for cultivating high quality matcha. Matcha is shade-grown for 15 to 20 days before being harvested towards the middle of May. In ancient times, growers used straw, but today they use black coverings to protect the plantation from sunlight. This cultivation method preserves all the properties of the matcha.
Keeping the tea leaves away from the sun maintains high levels of chlorophyll and theanine, essential for preserving the beneficial properties of the tea.
The Japanese Tea Master examines, tastes and grades the tencha of different varieties in order to select the very best quality for grinding exclusively by stone mill.
The mill consists of a large funnel into which the tencha is placed. At its base, two stone blocks slowly and finely grind the tencha, transforming it finally into ‘matcha’.
The slow movement of the stone blocks keeps the mill temperature to a minimum, thus preserving the organoleptic properties of the product.
1 hour of grinding produces only 30 grams of matcha
|Ingredients||100% Organic Matcha|
|Organic||Organic product under EU Directive 834/2007|
|Country of Origin||Japan|
|Expiration Date||Read the Expiry date on the Packaging. (generally two years from packaging)|
|Storage||Store in a cool, dry place away from heat sources even after opening.|
|Mean nutritional values per||100g||%RI 100g*|
|Energy||1572 kJ / 374 kcal||18,7%|
|of which saturates||0,3g||1,5%|
|of which sugars||8g||9%|