Fine green tea powder from Shizuoka tea prefecture. The fine green tea powder, which is the centre of attention of the Japanese tea ceremony, is a particular speciality. To make a good Matcha tender Namacha leaves are steamed briefly, dried in the air and finally, after removing all stems, stone ground into a fine powder. The shining green Matcha is put directly into a tea bowl, hot water is poured over it and foamed up with a bamboo broom.
3 g/150 ml 60-70 °C it could be consumed cold as well.
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