An unusual, powdered tea obtained in the process of grinding green tea leaves from the first spring harvest. Rich in nutrients (amino acids, antioxidants, vitamins, minerals, fiber). One cup of infusion equals ten cups of Sencha infusion. It calms down, reduces stress and anxiety. Drinking Matcha has a relaxing effect, stimulates the mind and body to be active. Matcha tea plants undergo a special procedure developed in the Azuchi-Momoyama era. Two weeks before the harvest, the bushes are shaded with mats, which slows down their growth. The leaves turn a pale green color and produce amino acids, making the tea sweeter and more aromatic. Matcha is used in the cha-no-yu (lit. "hot water for tea") tea ceremony. It is also used in cooking as an addition to cakes, muffins, desserts based on yoghurt and fresh fruit. Japanese Matcha (30g) by Tea Time is produced entirely from Tencha, i.e. only from the soft part of the leaf blade, without the main and lateral nerves. Tencha is traditionally ground on granite stone slabs, which allow the leaves to be turned into a powder, the individual particles of which have a diameter of a few microns. To maintain a high level of quality, hermetically packed Matcha is only transported to Europe by air, avoiding large temperature fluctuations during transport.
 
Ingredients: 100% Matcha tea
 
Country of Origin: Japan
 
Recommended brewing method:
1 teaspoon of tea per cup (200 ml) of water at a temperature of about 80 degrees Celsius (ie about 5 minutes after boiling the water), stir vigorously to dissolve.