Matcha Traditional Japanese Green Tea Bio 30 g - Moya Matcha

INGREDIENTS
organic matcha tea.

DESCRIPTION
Moya Matcha Traditional has an intense green color, a well-balanced bittersweet taste and a delicate tea-like aftertaste. It is ideal for drinking in its traditional form, as well as for making matcha lattes, smoothies and cocktails. It is extracted from only the first and second harvest of fresh shrub leaves, which ripen under special sunscreens. Thanks to this treatment, the leaves obtain a higher content of chlorophyll and l-theanine and acquire an intense green color. Immediately after harvesting, the leaves are gently steamed, dried and grinded into a fine powder after separating the leaves from the stems. The entire matcha production process in Uji is extremely time-consuming and each batch of leaves is carefully inspected.

METHOD OF PREPARATION
- To prepare matcha tea in the traditional way, you will need a teapot, a chasen and a teaspoon of chashaku. Pour two teaspoons of matcha (1.5 g) into a teapot, pour 100 ml of hot water (80 °C) and stir vigorously with a chasen. Make M-like motions until a thick foam forms, then add more water as desired. It takes less than 30 seconds.
- Preparing matcha with a milk frother is an even simpler method. Pour 1 regular teaspoon of matcha (1.5 g) into a mug or glass, pour in a small amount (100 ml) of hot water (80 °C) and mix thoroughly. Add water as desired. 1 teaspoon is usually enough for 200 - 250 ml of matcha. Instead of water, you can also add juice or milk to the matcha.
- Matcha is suitable for hot and cold preparation in a shaker. Just pour a portion of matcha tea inside, cap it thoroughly and shake vigorously a few times. You can even do it in a bottle of mineral water!
- Preparation of matcha latte: Mix a teaspoon of matcha with a small amount of hot water. Add hot frothed MILK (vegetable or cow's milk). You can sweeten your matcha latte with a teaspoon of honey, maple syrup or syrup.

RECOMMENDED STORAGE CONDITIONS
Store in a dry and cool place.