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|Ceremonial Organic Matcha|
(50g) Excellent organic grade matcha made from the youngest, sweetest and most tender leaves.
(50g) Matcha Plus a combination of matcha and chlorella.
All our matchas are organic!
A higher grade matcha gives you a brighter colour and sweeter flavour.
Higher grade matchas are wasted in smoothies.
Matcha is a finely milled green tea powder. It’s a newer tea compared to most other teas (where the leaves are strained off and just the brewed liquor is drunk) is no surprise when we consider that milling leaves and preparing a whole new category of tea, where the leaves themselves are drunk within the liquor, really was a major innovation.
Many people in this part of the world are now beginning to hear about this for the first time. Others may have consumed it one way or another without knowing it. And yet more of us have seen come across it and its ritualistic preparation without having realised it.
Grade is important when we consider how we’ll use the matcha. There are two distinct ways of preparing traditional matcha – thin and thick. As the name suggests, thin matcha is very watery. Thick matcha is a much stronger mix and a higher grade matcha makes more of a difference in a thick preparation. Also, some choose to depart from tradition and sweeten the matcha itself, or less controversially serve it with a sweet or candy on the side for after. Furthermore, matcha is becoming increasingly popular as a baking and general food ingredient with it being used to flavour dishes as varied as cakes, ice-cream and even pasta. In contrast to a neat cup of thick matcha, baking requires only the most affordable matcha. Another piece of good news for budding chefs keen to try matcha; it’s a great way of winning over all but the most ardent green tea detractors.
There are two ways of preparing matcha for drinking: thick (濃茶 koicha) and thin (薄茶 usucha).
Prior to use, matcha can be sieved in order to break up any clumps that maybe in the tea.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, then a small amount of hot (not boiling, about 80 °C or 176 °F) water is added.
What matcha can I use in food?
You can use all our matchas in food or for drinking. There is no difference in any of the products except the grade, which is reflected in the price. Our cooking grade matcha is simply our lowest grade, it is a grade that we feel is best suited to cooking with.
What’s the best way to take matcha?
If you are drinking matcha for health reasons. Mix matcha with orange juice or other citrus fruit juice to maximise your body’s ability to absorb matcha’s nutrients. Citric acid found in citrus fruit, such as oranges or lemons, can increase your body's ability to absorb the antioxidants in matcha by as much as 13 fold.
Is there a certain amount of matcha that I should be taking?
This really depends on what you are drinking matcha for. We typically recommend that you drink matcha three times a day. However, matcha does have caffeine in it so it’s probably best not to drink it too late at night. The good news though is that nobody has ever overdosed on matcha and there are no known side effects to over consumption.
What matcha would you recommend as a good starter option?
We recommend all our matchas. All of our matchas are priced according to quality and we recommend that you chose the matcha that best suits your budget.
Is there caffeine in matcha?
Matcha is a type of green tea and contain caffeine. There is around 34mg of caffeine in a 1 gram serving of matcha. The caffeine in matcha unlike coffee is released gradually in harmony with the amino acids found in matcha. In theory matcha should give you 4-6 hours of focus without the jitters associate with the caffeine in coffee.
Is your organic matcha certified?
Our organic matcha is certified and regulated by The Soil Association in UK and meets EU, USDA and JAS standards.