Well-selected the fresh yong tea leaves in early April in our cooperated shadow-covered tea field; ground in the traditional stone mill method, this Matcha contains the highest ECGG and other nutrients ingredients & fibers in teas, which can be wholly digested by the body.
This ceremony Matcha enjoys a very natural light high quality Long Jing aroma(like fresh chestnut aroma mixed with light vegetal aroma), with smooth taste & thick lingering sweetness after drinking the tea.
It is originated from Hangzhou, Zhejiang province. It is one of our cooperated tea base. The tea bush has been shadowed in mid of March to make the ceremony grade Matcha. The tea field is registered in China Inspection and Quarantine Bureau and meets the European minimum residue level. For the ceremony grade Matcha, it is limited in amount per year, and only harvested in early April.
||IMO Organic-certified Ceremony Grade Matcha (Stone-grind)|
|Harvest time:||Early April, 2016|
|Tea soup color:||
Light bright apricot
Preparing Matcha is a very simple.
Step 1, wash the bowl, whisk first.
Step 2, put one tablespoon or twos into the Chawan;(about 2g)
Step 3, to pour about 3cc warm water into Chawan first, then whisk the Matcha with the water.
Step 4, repour the 60cc warm water into Chawan, and whisk the Matcha in the W shape to get as many bubbles as possible, so that you can drink the Matcha.
So now you can drink it. Or you can also add some honey, other flavors into it, and enjoy both Match and other flavors tastes. Enjoy the freshness of Matcha.
Besides of drinking, Matcha can also be used in bakery, icecream, Matcha yoghurt, DIY Matcha mask to smooth your skin, and so on.