"KEIKO Matcha Mantoku, tin, 30 g"
Matcha, the green pick-me-up
Matcha green tea has a very long tradition in Japan. It is still prepared in the Japanese tea ceremony, but this is far from its only delicious use. Matcha is fully in the trend. The healthy pick-me-up can now be found at every turn around the world: as a drink, whether foamed and warm or cool and refreshing, as an ingredient in cooking, in ice cream and desserts. Matcha has an invigorating but also relaxing effect. This is mainly due to the abundant theanine it provides. And it is considered healthy - even healthier than green tea already is. The basis of matcha is tea leaves that have been fully shaded during their growth. Shading promotes the formation of chlorophyll, theanine and caffeine. Bitter substances, on the other hand, tend to be reduced. After harvesting, the leaves are steamed, dried and broken. In the air stream, the coveted leaf tissue now separates from the leaf veins. The leaf tissue, delicate, fine parts, is called tencha and is the basis for matcha. In stone mills, specialists grind the powder from the Tencha, which means a high pleasure for more and more people.
The full variety of valuable ingredients
Green tea can significantly promote health. This has been proven in many studies. However, when green tea is infused, only the water-soluble substances can enter the tea water. However, those who enjoy matcha tea also absorb the fat-soluble fiber and vitamins. Furthermore, Matcha has significantly more caffeine than green tea, it comes very close to coffee, but the caffeine of Matcha is usually better tolerated. But stimulating he acts in any case so that certainly moderate enjoyment is the best recipe.
Matcha from organic tea cultivation
The Tencha, from which the Keiko Matcha are obtained, is grown on the southernmost peninsula of Japan Kagoshima. On the organic farm, the fully shaded tea grows in an ideal subtropical climate. The organic farm completely avoids the use of chemical pesticides, which is particularly useful in the production of Matcha, since the Matcha connoisseur takes the complete ingredients of the tea leaf or leaf tissue. For Europe, the tea is transported to Germany and only ground here, so that, due to the long transport route, a freshness advantage arises.
Keiko tea from Shimodozono, Kagoshima City
Shimodozono Co, Ltd, based in Kagoshima City, produces keiko tea and also operates the Bio Farm (Bio Farm Ltd) on the beautiful Kagoshima Peninsula. Shimodozono International GmbH is the headquarters and representative in Germany. Tea from Shimodozono has been grown organically since 1992, making it the first Japanese green tea to be certified according to EU organic standards.
Bio-Zertifikat: DE-BW-039-05768-B-2016-V1
Note
Please store matcha in a cool place. Protect from sunlight, moisture, oxygen and temperature fluctuations
