High quality Japanese organic matcha green tea with a 1-Star Great Taste Award AA grade matcha is our high quality, mid-range matcha that is ideal for consuming as a latte, as well as in smoothies and a wide range of recipes. Made with a combination of leaves from the first and second harvest, it is ground using a traditional granite stone mill, a process that takes more than an hour to grind 30 grams. not given 100% organic matcha green tea80g tin (80 servings)Energy per (1 gram) serving: 3.03 kcal/12.63 KJ, Energy per 100 grams: 303kcal/1263KJFor best before date, see bottom of tinOur organic matcha is packed in tins and sealed at source in Japan to maintain freshness. It is an ambient product but the ideal way to preserve matcha and ensure freshness is to refrigerate it below +5C (41F) or fridge temperature after opening. The more it comes in contact with air and light, the faster the degradation.Preparation: If you can, set the temperature on your kettle to 80°C or less. If you don’t have a temperature control kettle, let the kettle boil, and then leave it for approximately 10 minutes to cool down. If the water is boiling/too hot, it could result in making the taste bitter.�Using a fine tea strainer, sift 1 gram (1/2 a level teaspoon) of matcha into a cup/bowl. Quality matcha is an ultra-fine powder and easily becomes electrostatic, forming lumps so this step is key to ensuring a smooth consistency.Pour in approximately 10ml of water and using a bamboo whisk, whisk the matcha quickly in an M shape motion back and forth so that it froths. This motion forces air into the mix and bubbles start to form. After about 15 seconds a lovely full froth emerges, then add warm milk to taste. We recommend a plant-based milk.A hand-held battery operated matcha tea/milk frother is a very good alternative to the bamboo whisk. To use one, pour in approximately 10ml of water and then simply submerge the frother into your matcha and hold the power button until you get rich, creamy foam, then add warm milk to taste.If you can, set the temperature on your kettle to 80°C or less. If you don’t have a temperature control kettle, let the kettle boil, and then leave it for approximately 10 minutes to cool down. If the water is boiling/too hot, it could result in making the taste bitter.� Using a fine tea strainer, sift 1 gram (1/2 a level teaspoon) of matcha into a cup/bowl. Quality matcha is an ultra-fine powder and easily becomes electrostatic, forming lumps so this step is key to ensuring a smooth consistency. Pour in approximately 10ml of water and using a bamboo whisk, whisk the matcha quickly in an M shape motion back and forth so that it froths. This motion forces air into the mix and bubbles start to form. After about 15 seconds a lovely full froth emerges, then add more water to taste. A hand-held battery operated matcha tea/milk frother is a very good alternative to the bamboo whisk. To use one, pour in approximately 10ml of water and then simply submerge the frother into your matcha and hold the power button until you get rich, creamy foam, then add more water to taste.
