matchashop is official "Japanese Food and Ingredient Supporter Store Overseas" 
Matcha Matsu no Midori
This very high-quality Matcha is used often in the Japanese tea ceremony (Cha no yu). Its name “Matsu no midori” refers to the green of fine pines. The type belongs to the classical Matchas of thinner consistency, which differ from the strong teas (Koicha). It contains a lot of antioxidants and is liked very much by our customers because of its intensive colour and its pleasantly flowery taste.
Optionally for this Matcha, we offer a Matcha starter pack to you for a price of 19.99 Euro. The Matcha starter package comprises of a bamboo brush with 80 bristles, a bamboo spoon for providing the dosage of Matcha powder and a bamboo brush holder in a colour of your choice. You can save almost 20% as compared to individual prices of the article. Please select the starter package next to the product image above.
40 gram pouch
Responsible food business operator:
MAIKONOCHA-HONPO (Maiko-tea), 2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322
Import:
Florian Rosch, matchashop, Husemannstr. 29, 10435 Berlin
Responsible food business operator:
MAIKONOCHA-HONPO (Maiko-tea), 2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322
Import:
Florian Rosch, matchashop, Husemannstr. 29, 10435 Berlin
Normal teas, whether green or black, are tea leaves, which are poured over with hot water. However, the drink, which one consumes after the infusion time, is only the extract from the tea leaves – the leaves themselves remain behind and are thrown away. Unfortunately, only a fraction of the healthy contents materials of the tea is water-dissolvable, according to tea type and infusion type between 10% and 20%. So one simply throws away up to to 90% of the ingredients with the tea leaves.
When you drink Matcha, you consume the whole tea leaf (as powder dissolved in water, however not to be mistaken with instant tea!!!). This is the determining difference to other tea types. Matcha consumers enjoy the whole ground tea leaf and can thus take in a higher concentration of the antioxidants, vitamins, minerals and fibres of the green tea.
When you drink Matcha, you consume the whole tea leaf (as powder dissolved in water, however not to be mistaken with instant tea!!!). This is the determining difference to other tea types. Matcha consumers enjoy the whole ground tea leaf and can thus take in a higher concentration of the antioxidants, vitamins, minerals and fibres of the green tea.
All Matchas from MAIKO are from controlled biological cultivation and have the German and European bio-seal.
You will find detailed information about all health related characteristics at
http://matcha.net/gesundheit/
http://matcha.net/gesundheit/
You will find a comparison of the ingredients between Matcha, green tea and coffee at
http://matcha.net/gesundheit/matcha-kaffee/
http://matcha.net/gesundheit/matcha-kaffee/
You will find an exact analysis of the contents and nutrients contained in Matcha at
http://matcha.net/wp-content/uploads/2012/03/inhaltsstoffe_matcha.pdf
http://matcha.net/wp-content/uploads/2012/03/inhaltsstoffe_matcha.pdf
The classical Matcha preparation
Fill a Matcha bowl half full with warm water and put the bamboo brush in the Matcha bowl filled with water for about 10 minutes, so that the bamboo bristles become a little softer for the preparation and do not break later , due to heavily applied pressure.Boil fresh, very soft water. If your tap water is too hard and/or is too high in mineral content, then filtered or sterilised water from bottles is a good substitute. Especially with high-quality Matcha, sterilised mineral water is suited essentially better than tap water.
Cool the boiled water to about 80°C. One can open the water cooker and wait for 10 minutes, until the water has the right temperature or simply pour the water about 4 to 5 times into another, cold vessel, as the water loses approx. 4-5°C with every
pouring. One can also determine the correct water temperature with a special thermometer (http://www.matchashop.de/thermometer). This is especially helpful, if one wants to attain an exact temperature. The taste of the Matcha is always a little different according to water temperature. The water should never be hotter than 80°C, however, a Matcha can be also prepared with 60°C or 70°C hot water (one can also stir Matcha into cold water, but then it does not foam so intensively).Take out the bamboo brush from its water bed and pour out the water from the bowl (or water the plants with it:-)).
Add about 1 up to 2 gram Matcha (1-2 bamboo spoons or about 1 level teaspoon) into a Matcha bowl. If the Matcha has already formed small lumps in the storage can due to air moisture, one can sieve the powder with a small kitchen sieve into the Matcha bowl. However, the lumps will also be dissolved in the next preparation steps anyway.
Add a small amount of cold or warm water to the Matcha in the bowl and stir the Matcha together with the water with the bamboo brush to a thick paste. The consistency should be like that of a roux or a very creamy sauce. The paste should be” stirred” , until there are no more lumps..
Add the remaining water to the Matcha bowl so that it is, at most, half full.
Now beat the Matcha with the bamboo brush to a froth. Here, the bamboo brush should be moved quickly in an “M” figure in the bowl; stirring the brush in a circular motion does not distribute the Matcha powder as well in the water and the foam formation is essentially better when beating in an “M” figure. The beating should be relaxed, quick and easy from the wrist. This lasts approx. 15 seconds. For the first couple of times, it will probably not work so well and the foam will not form as expected. Here also, it is true: Practice makes perfect:-) !
You will find a video on the preparation behind this Link or here:
Matcha preparation, a change of style
Sometimes, you don‘t have the time nor the desire to feel like prepare Matcha as “extravagantly” as described above. You can also add about 1-2 gram Matcha in a normal drinking glass or a cup, add water and prepare with an electric “Matcha foamer”. By this method possible lumps do not dissolve as well as when the bamboo brush is used, however, the effect of the Matcha is not impaired. However, it is still also very important that the water must not be hotter than 80°C .
Where one can still use Matcha
Matcha can not only be stirred into water as per the classic method. Try to stir Matcha into juice, like for example pineapple juice or fresh orange juice or into milk (unskimmed milk, rice milk, soy milk etc.). However, you should not stir the Matcha here with the bamboo brush. An electric “Matcha foamer” is suited better for juice or milk, in order to distribute the Matcha powder well into the liquid.Matcha is also suited as an ingredient in foodstuffs. Instead of cocoa, simply add Matcha powder to marble cake. Pep up desserts like, for example, vanilla-cream with Matcha. It doesn’t just look interesting, there is also a tasty kick to all dishes. For this, the cooking and baking qualities of Matcha are perfect.
And Matcha is an ideal ingredient for Smoothies. The healthy ingredients of the Matcha are an ideal enrichment for fruit or vegetable smoothies. You will find Matcha for Smoothies in our column “Matcha for Smoothies“
You will find many other ideas and tips about what you can do with Matcha and where Matcha can be used in our Matcha books or on the Recipe page at www.matcha.de.
P.S.: According to our experience, the taste of the Matcha with vegan products is more intensive than with products from animal production (for example, with a Matcha latte with almond milk instead of cow‘s milk).
_1409_1.jpg "Organic Matcha Cooking Basic")
