KEIKO KABUSE MATCHA POWDER No2 – 50g BIO

It comes from the town Kagoshima on the southernmost Japanese island Kyushu and it is organically produced tea.  Due to its strong taste, the Keiko Kabuse Matcha Powder is less suitable for drinking. However, the green powder is widely used in preparation of sweet beverages, ice cream and other sweets, thanks to its intense aroma. It can be also used in recipes for home cosmetic products, e.g. nourishing facial masks.  Preparation of matcha tea is very interesting. A special, bigger bowl CHAWAN is used for drinking matcha, and a bamboo whisk CHASEN is used when preparing the brew, as it allows uniform, even and efficient whisking. A special bamboo scoop CHASAKU is best used for dosage, but we can also use a coffee spoon. First a full scoop (2g) of matcha is placed into the bowl, and then we slowly add from 1-1,5dl of hot water (about 80 °C). First we slowly dissolve the tea and then proceed to whisking with rapid motions in the shape of letter W in the centre of the bowl, without touching its bottom. We continue until obtaining a uniform green brew with soft froth on the surface. In order to avoid lumps in our brew it is recommended to first pass matcha through a fine sieve before even starting with the preparation. In time you will find just the right ratio of water and tea for your own taste. The bag contains 50g of hermetically sealed tea powder.