Premium Matcha Tenno Bio
Type: Functional Food
The Matcha Green Tea Tenno BIO Super Premium Quality.
Package - 30 g.
The Matcha Green Tea Powder "Tenno" is the highest quality grade in Matcha. It comes from prefecture Kagoshima, Japan that is known for exceptional tea quality.
It is the pride and joy of our Japanese tea farmers. The shaded Tencha tea leaves come from the picking period in April. Matcha Tenno is certified organic (BIO). Due to the very small production Matcha Tenno BIO is an exquisite rarity and available in limited supply only.
The deep green color and its fresh sweetness let the Matcha Tenno BIO stand out among other brands. Matcha Tenno BIO is a product with the best price-performance ratio in the Super Premium category in the market.
Matcha is finely ground powder of specially grown and processed green tea. The traditional Chinese and Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.Main water-soluble components of Matcha are theanine (an amino acid), caffeine, tannin and vitamin C:
- Theanine is the source of the tea’s flavor
- Caffeine the source of its bitterness
- Tannin the source of its astringency.
Thanks to the calming effect of the theanine, the overall effect of the caffeine is said to be gentler and more gradual than that of coffee. And because of the relatively low tannin content, matcha has a fairly low amount of astringency, making it easy to drink.
There are 2 main ways of preparing matcha:
1. Thin - Usucha - lighter and slightly more bitter tea. It is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.
2. Thick - Koicha - much sweeter and more full body for ceremonies and tea parties. It requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping chashaku scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 oz) of hot water per serving, or as many as 6 teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam.
Koicha is normally made with more expensive matcha from older tea trees (exceeding 30) and, thus, produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.
Zen monks don't know much about muscle, but they know a lot about living long, unstressed lives. One of their secrets: drinking matcha green tea.
- Matcha green tea has its beginnings in China where it’s been consumed for over 1'000 years.
- There it was dried and pressed into blocks for easy storage and transport.
- Japanese zen monks brought tea plants home from China.
- They found matcha a useful aid for staying alert and calm during their many hours of meditation.
- It later became the drink of samurais and Japanese royalty and upper class.
- Matcha plays a significant role in Japanese culture.
- It’s the only tea used in the traditional Japanese tea ceremony.
- Matcha is still Japan’s most treasured and rare tea, and only exports 4% of it to other countries.