Matcha is for loving yourself.
Increases focus and alertness(without the coffee jitters)
Burns calories(naturally gets the system ticking over)
Calming and Assists Meditation(used by Japanese monks for centuries)
Super food immunity(137 x antioxidents of normal green tea)
Boosts Energy + Metabolism(may aid in weight loss)
Raw, Vegan, 100% natural, Gluten freeLearn More
We are talked about (just a little).
In a Japanese tea ceremony, Matcha is prepared using a bamboo whisk called a chasen, a fine metal sift and bamboo scoop called a chasaku. Start by shaking the matcha tea powder through a fine sieve into a bowl then adding water. You will want to use around 1 gram of Matcha Tea powder (1/4 teaspoon) with 75ml of hot water.
Unlike regular green tea, matcha tea leaves are shade grown to boost chlorophyll and L-theanine levels (the healthy stuff!). This gives matcha a natural sweetness and vibrant green colour (while boosting antioxidant levels).
The leaves are carefully hand picked by trained field workers. This ensures only the youngest and greenest leaves make their way into Kenko Matcha powder.
The lucky leaves to make it this far are then steamed to prevent oxidation (oxidised tea leaves can be dull and stale), then naturally air dried.
The dried leaves are then graded according to colour, texture, taste and aroma. Only the finest leaves are included in Kenko Matcha.
The graded tea leaves are then de-stemmed and de-veined to reduce bitterness, then blended to produce a consistant quality tea. The tea at this stage is called "tencha".
The tencha leaves are then stone ground using granite grinding blocks into a fine powder. This method of grinding matcha has been used for centuries, and is continued to this day. It is necessary to preserve matcha's unique colour, flavour and aroma profile.
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