For this first-class organic Matcha only the best material of the first harvest from the tea garden of Hayashi family is milled. Especially rare in organic farming the tea-leaf variety Asatsuyu is used for this matcha. Here are solely shaded leaves used. The resulting tea has a fruity aroma, which is complemented with fine umami. The bright green color of Matcha Kirishima Nomikoto brightens up the day.

Optional we offer to this Matcha a Matcha starter package for an extra charge of 19,99 Euro. The Matcha starter pack contains a bamboo whisk with 80 bristles, a bamboo spoon for measuring the Matcha and a bamboo whisk holder in color of your choice. Here you save 20% off the regular combined price of the items. Please select the starter package up next to the picture at the top.

Refill pack á 50 grams
Organic inspection DE-ÖKO-039

You can find an insight into the surroundings and the tea garden of Shutaro Hayashi here:

Kirishima Tea from Shutaro Hayashi - Garden in the Clouds.

Organic Tea garden of SHUTARO HAYASHI

Shutaro Hayashi belongs to the fifth generation of the great-grandfather founded in 1897 tea garden, which is located at the foot of the Kirishima mountain range on a plateau. Most tea garden plots of the family located on a large, almost completely surrounded by forest area. The family's small hall, in the tea processing takes place centrally, between the relatively small tea garden plots. The therefore exceptionally short transport routes for the freshly harvested leaves to the damping enable production without any traces of oxidation, while the large number of different tea leaf varieties, including Asatsuyu, Yabukita, Kanaya Midori and Zairaishu (drawn from tea seeds plants), the basis for a very diverse assortment of teas forms.

In 1993 Shutaros father Osamu started with the pesticide-free cultivation after his discomfort had grown over the use of pesticides in tea growing from year to year. On the one hand there was the fear of one's own health consequences of several days continuous spraying in the gardens of the family business, and at the same time, the observation that the use of pesticides less and less the desired effect achieved that Shutaros father to put its gardens every step of biological convert cultivation.

The fifth generation - Shutaros generation - is thus already grown with the organic farming, and is effectively used despite the resulting daily challenges from an early age to the ecological functioning of the tea garden. This situation of the fifth generation, so the naturalness of organic farming compared to the situation of the fourth generation, which still needed to put all their energy in the realization of a pesticide-free cultivation, seems exactly the potential of the tea garden to recover in itself, the decisive for this is that the first-class teas could be called in this sophisticated form into being.

After studying tea science (as a focus of his agricultural studies) Shutaro Hayashi returned to operating his family, and since then assumes the responsibility for the manufacture of certain types of tea, among others the Kirishima Tennen Gyokuro Asatsuyu while his uncle holding the charge for the production of most other varieties. Since Shutaros father devotes his energy to the implementation of a sophisticated system for handling environmental pests and biological tea cultivation, Shutaro has to use enough space his knowledge he has acquired during his studies to make a perfect tea. The fact that he like to resort to the Bush places Asatsuyu, is not surprising, considering that this natural for their sweetness and fantastic green cup is known. While Shutaro Hayashi can access the in organic farming extremely rare tea variety Asatsuyu thanks to the experience of his father, he also is the first-class processing plant of the family business available. That the family operation for more than five generations exists, and thus can both draw on a wealth of experience, as well as the machines that can hardly be a young operation are available for the high cost, just for Shutaros work an ideal basis. This foundation uses Shutaro Hayashi in a special way, by rethinking the general usual flow of the processing, and, skillfully modifies the temporal intervals of steaming, rolling and drying, and the temperature variation in the preparation of his tea.

Responsible food business operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main

Health Properties

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.

All Matchas from MARIMO 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/

You will find a comparison of the ingredients between Matcha, green tea and coffee at
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

Preparation & Recipes

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 Eine Portion Matcha

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).

Subscriptions

How the Matcha subscriptions function with matchashop?

With every Matcha offered by us, you have the possibility of this subscription. This means that we will always send a fresh pack of Matcha regularly to you automatically, without you having to search again for a new order every time. With all Matcha variations offered, you can choose between an automatic payment every month, every two months or every three months. Not only will you always have fresh Matcha at home, you will also save up to 10% of the regular price given on the web page.

While paying for Matcha every month, you save 10% per delivery
While paying for Matcha every two months, you save 5% per delivery
While paying for Matcha every three months, you save 2% per delivery
While paying for Matcha without subscription, the regularly given price is applicable

What’s more, the subscription is completely without risk for you! You can cancel it at any time by mail with our contact form. You are bound neither to a minimum payment period nor a certain amount. The subscription is always dispatched on the same day of the month, on which your first order is received, so that there are always exactly one, two or three months in between.
For other questions about the Matcha subscription, do not hesitate to contact us.

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