NaturaleBio Japanese Organic Matcha Green Tea Powder [ Premium Grade ] Tea Produced in Japan, Uji, Kyoto. Use for Drinking, Cooking, Baking, Smoothie Making and with Milk – 100 Grams مسحوق شاى ماتشا العضوى اليابانى ، الشاى مصدره اليابان ، للشرب او إضافته الى اللبن او المخبوزات ، 100 جرام

1,080 EGP

 
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  • شاى أخضر ماتشا الطبيعى العضوى 100% اليابانى الخالى من أى إضافات
  • الشاي الاخضر الأمثل فى زيادة حرق الدهون وتقليل الوزن
  • يزيد إنتاج الطاقة وزيادة النشاط والحيوية
  • يحسن وظائف المخ وزيادة التركيز والانتباة
  • يقلل الإلتهابات و من مضادات الأكسدة الطبيعية الذى يحارب الشيخوخة والتجاعيد
  • ✔ MATCHA ORIGIN: Matcha is a green, precious Japanese tea that is grown in Japan and looks like a very fine and perfumed powder. Our Matcha comes from the city of Uji in the southern outskirts of the prefecture of Kyoto. The climatic conditions in these areas are ideal for the production of Matcha.
  • ✔ PREMIUM/CULINARY QUALITY FROM JAPAN: Matcha tea is the essence of green tea. It is traditionally used in Japan and differs from other green teas by its dark green color. Before harvesting, the tea leaves are shaded for 20 days. This process keeps the high amount of theanine and the accumulation of chlorophyll in tea intact.
  • ✔ JAPANESE BIO MATCHA: 100% pure and organic. Without the use of pesticides and unnatural chemical fertilizers that are not helpful for the body and health. Made in Japan from certified organic farming approved by the Ministry of Agriculture.
  • ✔ GUARANTEED AVAILABILITY: Absolute customer satisfaction is our priority. We are at your disposal for questions and suggestions.

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Description

FAQ: 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 intense green colour. The best and most prized 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 IS YOUR GRADE OF MATCHA? Ours is a Premium Grade, destined to be prepared as a tea to drink or added to drinks like shakes and milk or as an ingredient in cooking recipes. 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? Premium Grade and Cerimonial Grade are suitable when used as drinking tea, in drinks, and as an ingredient for cooking. Culinary Grade is suitable only as an ingredient in cooking, in recipes or added to shakes and milk.

THE ORIGIN OF MATCHA TEA

origin of matcha
Where is our matcha cultivated? The climatic conditions and the high quality of the soil of the city of Uji in the southern suburbs of the Kyōto prefecture favor the production of an excellent matcha tea The matcha tea of the NaturaleBio comes from the city of Uji.

TRADITIONAL JAPANESE CEREMONY PREPARATION

‘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. The preparation of traditional Matcha consists of adding:

  • 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.

MATCHA TEA – PREPARATION IN CAKES AND SHAKES

Matcha Tiramisu
Matcha Biscuits
Matcha Latte

Matcha Tiramisu

Ingredients:

  • 2 spoonfuls matcha
  • 250ml water
  • Sufficient sugar and Sufficient sponge fingers
  • 4 eggs
  • 110g sugar
  • 500g mascarpone
  • Sufficient matcha

Preparation: Put the water in a pot to heat. Put the matcha and sugar into a bowl and add the hot water. Dip the fingers into the matcha tea. Mix the egg yolks with the sugar and incorporate the mascarpone. In another mixing bowl, whip the egg whites to stiff peaks and incorporate in the mascarpone cream until it is all creamy and homogeneous. Mix in enough matcha powder to give the colour and taste you want (I use one and a half spoonfuls). Cover the base of a dish with the cream and add the first layer of tea soaked fingers on top. Cover with a layer of cream and continue alternate fingers and cream. Sprinkle the top layer with a little matcha powder. Leave to cool in a fridge before serving. Use a dish or individual glasses for convenient single portions. You can also use other types of biscuit dipped in the matcha tea.

Matcha Biscuits

Perfect for dipping in tea, for a relaxing afternoon snack, but also milk, for a rich and nutritious breakfast. Serve with a light sprinkling of sugar as a little sweet decoration! Ingredients:

  • 215g soft pastry flour
  • 150g butter
  • 100g icing sugar
  • 3 egg yolks
  • 1.5 spoonfuls matcha powder
  • 1 pinch salt

Preparation: Sift the flour, icing sugar and match into a bowl. Add the yolks, pieced butter and pinch of salt and mix until you get a homogeneous mixture. Form a lump of dough, wrap with cling film and leave to rest in the fridge for around 30 minutes. Heat the oven. Take out the dough and roll it out with a rolling pin to a thickness of about 1cm. Cut out the biscuit shapes you want. Arrange them on a baking tray laid with baking paper. Bake in the oven at 180°C for approximately 15 minutes.

Matcha Latte

Ingredients:

  • 250ml milk
  • 1g matcha (1 teaspoon)
  • Sugar (to taste)

To enjoy a perfect matcha latte, you should, if possible, use the traditional Japanese tea making tools: Chashaku: a small, steam-bent bamboo scoop for measuring out exactly the right amount of matcha per cup of tea (1g). Chasen: a special bamboo whisk for mixing in the tea powder homogeneously without altering taste. If you do not have this, you can easily make do with a simple kitchen whisk or milk frother.

Additional information

Weight 114 g
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