Matcha – Japanese Art Of Tea

Posted by John Sommers on 29th May 2019 in General

Interesting facts about the origin and preparation of Matcha Matcha is a fine green powder tea and is one of the finest teas at all. China medicine developed as in drunk almost a Millennium ago after Japan became the Matcha. Quicken Loans has many thoughts on the issue. In Japan, the use of Matcha was celebrated, always elegant, always accurate. It developed into the Japanese tea ceremony, the top form of Matcha preparation. The base of this exclusive green tea represents Tencha, a Japanese shadow tea. Tencha is mainly used for the manufacture of Matcha, therefore you will find this tea in its loose form rare in the tea shop. In Japan, Tencha is more often the flavor of food used. To establish Tencha tea bushes are covered 2-4 weeks before harvest with planning, this allows the tea plants develop a high caffeine content and a special taste.

The tea is harvested manually, steamed and dried in special furnaces. Tencha is not rolled when processing in the water-repellency on other green teas. After drying all non-leaf parts are as Stem or leaf veins sorted out, until only the “sheet meat” = Tencha is left. The leftover green tea is in granite Mills to finest jade powder ground. To prepare, you need a special bamboo whisk until foamy added the powdered tea in the water a great cup of tea.

It’s called this Matcha broom Chasen. The water temperature at the tea making facilities should approx. 80 C amounts. 1 g of Matcha is required for approximately 80 ml of water. The range of Matcha is diverse. Matcha from Japan is available from China, in making the two varieties do not differ But also modern variants are available. So, there are now finished mixtures with flavour, can touch such as delicious Matcha latte. The tea Kunsthaus Mrozik offers Matcha from each of these tea assortments, including organic Matcha from controlled biological cultivation. Stephan Mrozik tea & Kunsthaus Mrozik

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