Japan Macha green tea (Gyokuro 30gr tin)

Most people associate matcha with the traditional Japanese tea ceremony, but it can also constitute an alternative healthy everyday habit. It can even be made into a high energy beverage with hot or cold milk.
This variety is produced from high quality Gyokuro tea shrubs that are covered with awnings 3 weeks before harvesting, thus developing a typical sweetness. After plucking, the leaves are stripped from the stem and ground into a fine powder. Matcha is highly nutritious because when you drink it you consume the whole leaf.
1. Heat the water to about 80° C (do not let it boil).
2. Put 1/2 - 1 level teaspoon matcha into a mug. Add a little hot water and stir well. When the mixture froths, add another 100 ml of water or hot milk.

Gyokuro (Japanese: 玉露?, "jade dew") is a type of shaded green tea from Japan. It differs from the standard sencha  (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro also differs from another shaded tea called kabusecha  (lit., "covered tea"), in the length of time it undergoes the final growth under the shade (gyokuro is shaded for approximately three weeks, while kabusecha is shaded for approximately one week[1]). The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion).


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