MATCHA GREEN TEA

A traditional tea has become a trendy superfood! 

The art of grinding dried tea leaves into a powder, which is then mixed with hot water, arrived in China probably during the Song Dynasty. In 1191 the knowledge was transferred to Japan by Eisai zenmunken Myoan. In China, the use of powder ended during the Yuan Dynasty, but in Japan it preserved its status due to the elevated role of the tea ceremony, chanoyu. Matcha was the only tea suitable for the tea ceremony. 

Matcha ("ground tea") is a green tea powder, which even today is used in Japanese tea ceremonies, but the tea is also used for flavouring and colouring substances such as ice cream and pastries. To drink, it should be mixed with hot water at 60-70° at the desired strength and thickness, and preferably whipped up with a special bamboo whisk until a fine, green foam settles on the surface. 

Green tea is not oxidized like the black variety, but is instead steamed and dried immediately after picking. This results in the preservation of the nutrients contained in the tea bush. Altitudes of 250 meters, calcium-rich soil and ground fogs constitute perfect conditions for excellent and complex green teas.