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Kuai Tea - Organic Matcha Powder 50g

Organic and Fair Trade Matcha Powder

Net Weight: 50g

100% Natural, NO GMO, No additives.

Organic certfied by EC and NOP(USA)

More details

8 items in stock

USD9.60

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Kuai Tea - Organic Matcha Powder 50g <p><span style="font-size: 12pt;">About the product:</span></p> <p><span style="font-size: 12pt;">Kuai Tea Matcha Powder comes from Zhejiang Changyu Tea Production Company based in Shaoxing National Eco Village - Taishan. Of the current 245 heatares of tea farm are conformed to EC and American NOP organic standard and being certified.</span><br /><span style="font-size: 12pt;">Kuai Tea Matcha Powder is rendered by air jet milling machine and the particle size is between 680 and 6800 mesh. The pulvers could be floated on hot water and its fineness is perfect for mixing in milk, cream, yogurt. It is wonderful companion for any dessert.</span></p> <p><span style="font-size: 12pt;">What is Matcha Powder?</span><br /><span style="font-size: 12pt;">Matcha tea is powdered from tencha. Tencha is cultivated 20 days prior to picking the tea in Spring. Farmers cover the tea plants with bamboo mats, black mesh scaffolding, straw or reed mats to block the sn. This step increase the chlorophyll content and turns the leaves dark green, as well as creating huge amount of amino acids. It gives matcha its distinct green coloour, and its unique rich taste.</span></p> <p><span style="font-size: 12pt;">Tencha also needs to be laid out flat to dry after picking on the same day. Rather than dry cooking on the hot pan over 200 degree celcius as Chinese green tea, the tea leaves are steam dried for fixation. This helps to seal the aroma and creates the tea's golden colour. After steam fixation, the tea leaves are cooled by coldblowing and surface water is removed. The leaves then go to drying process.</span></p> <p><span style="font-size: 12pt;">The tencha processing method increases the levels to a 60% chlorophyll and 40% amino acid content. It creates a mellow sweet flavour and dark green colur.</span><br /><span style="font-size: 12pt;">Temperature and humidity are very important in the milling process of matcha. Temperature and humidity control in the production process focus on reducing loss of chlorophyll and nutrition from the fresh leaves, to keep the tea natural and healthy. Typically in Japan, matcha is stone-ground to a fine powder through the use of specially designed granite stone mills. Matcha is rendered under the microscope for "irregular tear-shapes", with delicate ings of 2 to 20 microns (680-6800 mesh). The finer the pulver, the easier to drink and the better the taste. So why then do we need to drink the tea leaves as well? The reason is up to 75% of the nutritions of the tea, including water insoluble vitamins A and E in the tea leaves. Thus drinking matcha tea ensure we sbsrob vital vitamins. One glass of matcha tea is the equivalkent of 10 glasses of green tea in terms of nutirtional value and antioxidant content. It also means matcha powder must be organic to avoid drinking pesticides.</span></p> <p><span style="font-size: 12pt;">You can also buy gojiberry here http://greeniche.biz/eshop/136-ningxia-gojiberry-50g.html</span></p>
USD9.60

About the product:

Kuai Tea Matcha Powder comes from Zhejiang Changyu Tea Production Company based in Shaoxing National Eco Village - Taishan. Of the current 245 heatares of tea farm are conformed to EC and American NOP organic standard and being certified.
Kuai Tea Matcha Powder is rendered by air jet milling machine and the particle size is between 680 and 6800 mesh. The pulvers could be floated on hot water and its fineness is perfect for mixing in milk, cream, yogurt. It is wonderful companion for any dessert.

What is Matcha Powder?
Matcha tea is powdered from tencha. Tencha is cultivated 20 days prior to picking the tea in Spring. Farmers cover the tea plants with bamboo mats, black mesh scaffolding, straw or reed mats to block the sn. This step increase the chlorophyll content and turns the leaves dark green, as well as creating huge amount of amino acids. It gives matcha its distinct green coloour, and its unique rich taste.

Tencha also needs to be laid out flat to dry after picking on the same day. Rather than dry cooking on the hot pan over 200 degree celcius as Chinese green tea, the tea leaves are steam dried for fixation. This helps to seal the aroma and creates the tea's golden colour. After steam fixation, the tea leaves are cooled by coldblowing and surface water is removed. The leaves then go to drying process.

The tencha processing method increases the levels to a 60% chlorophyll and 40% amino acid content. It creates a mellow sweet flavour and dark green colur.
Temperature and humidity are very important in the milling process of matcha. Temperature and humidity control in the production process focus on reducing loss of chlorophyll and nutrition from the fresh leaves, to keep the tea natural and healthy. Typically in Japan, matcha is stone-ground to a fine powder through the use of specially designed granite stone mills. Matcha is rendered under the microscope for "irregular tear-shapes", with delicate ings of 2 to 20 microns (680-6800 mesh). The finer the pulver, the easier to drink and the better the taste. So why then do we need to drink the tea leaves as well? The reason is up to 75% of the nutritions of the tea, including water insoluble vitamins A and E in the tea leaves. Thus drinking matcha tea ensure we sbsrob vital vitamins. One glass of matcha tea is the equivalkent of 10 glasses of green tea in terms of nutirtional value and antioxidant content. It also means matcha powder must be organic to avoid drinking pesticides.

You can also buy gojiberry here http://greeniche.biz/eshop/136-ningxia-gojiberry-50g.html