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Organic Matcha Green Tea Ceremonial Grade
Hangzhou City, Zhejiang Province, China
May 15, 2019
Smooth and exquisite in emerald green color
Refreshing and seaweed fragrance accompanied by a slight of grassy
Vibrant and bright green color
Delicate with long-lasting foam, frothy, silky and mellow,
taken on a sweet aftertaste with seaweed flavor
Shubei (yabukita cultivar)
Yuzhu tea garden (at an elevation of around 1200 meters)
Low caffeine (less than 10% of a cup of coffee)
Store in airtight, opaque packaging; keep refrigerated
Refreshing flavor plays with rich, delicate foam, carrying smooth, silky taste and lingering sweetness.
The shubei tea species of organic high-grade matcha originate from Japan and then cultivated in Hangzhou city, China. As one of the varieties specialized in producing matcha in Japan, it has the following two advantages:
1. The leaves are tender in dark green color, containing higher chlorophyll content.
2. Lower caffeine content and subtler bitterness, which give matcha better taste.
The raw material for making matcha is a kind of steamed green tea ,called tencha, fresh leaves of which will be covered in shade before harvesting; this process not only increase the content of amino acids and vitamins A, but also make the tea in jade green. In addition, the shade-grown tea owns higher content of theanine in the leaves, serving matcha the sweetness and distinct umami, which also described as “seaweed flavor”. The tea leaves for this matcha are finely ground into silky smooth powder by using a specially-designed stone mill. Take a sip, and you will feel the smooth liquid carrying that refreshingly grassy and vegetal taste accompanied by frothy and mellow texture as well as a slight of nut scent in your mouth afterwards. There’s no need to add any sweetener when drinking, but you can also apply honey, milk or juice according to your preference.
Use 2g Matcha powder and 60-70 ml water of 60℃ to 80℃
When brewing Matcha, you need to use a Chasen (tea whisk, 茶筅 in Chinese) to stir the tea liquid to bring out rich bubble and fresh flavor.
Pour moderate amount of Matcha into a water bottle, and then stir it to rich foam before enjoying.
Iced Matcha is a very refreshing summer beverage, about how to make iced matcha tea please see: 5 Steps to Make Iced Matcha Green Tea
Yuzhu Tea Garden is located in Hangzhou, at an average elevation of over 1,200 meters. In general, to ensure the good quality of matcha, the fresh leaves will not be harvested until May. The extension of picking time is mainly to reduce bitterness in the tea. Tea plants for matcha are shade-grown for about twenty five days or one month before harvest. This is to avoid most of the ultraviolet ray in order to compound more chlorophyll and amino acid; as well as keep tender tea buds and leaves. Organic growing here to avoid using any pesticides or chemical to ensure the teas is absolutely natural and healthy.
Hangzhou is located in the northern part of Zhejiang Province, popular for various famous teas as well as many beautiful legends and allusions about tea, where is not only the birthplace of West Lake Longjing and other well-known teas, but also a tourist destination suitable for travel. As we all know, humid climate is always the perfect environment for tea trees. The monsoon climate in Hangzhou gives it rainy weather, coupled with special terrain, making here ideal for the growth of tea trees.
Matcha is made from tea leaves from yabukita cultivar that belongs to clone preparative variety. The leaves from these tea bushes are tender and best for producing Matcha. With the late plucking time to prolong the growing period the tea leaves, thus reducing the bitterness taste. Matcha made from this variety must have characteristics of vibrantly Green in color, fresh and sweet taste, and smooth finish.