Description:

日本鹿儿岛 JAS有机 抹茶#1491

经日本有机认证（又称JAS认证）, 在日本是代表对食品农产品最高级别的认证。

抹茶起源于中国的隋朝，九世纪末（日本的平安中期）抹茶随日本遣唐使进入日本，被日本人民所接受并推崇，发展成为今天的日本茶道。

The JAS (Japanese Agricultural Organic Standard) organic seal ensures food safety with the highest Japanese certification standards, giving consumers confidence.

Matcha is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks before harvest and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags and is dissolved in a liquid, typically water or milk.

Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha is referred to as culinary-grade, but no standard industry definition or requirements exist for matcha.

How to Brew

1. Start with filtered water for the best brew.
2. You will need: a matcha whisk, a tea bowl, a matcha spoon or teaspoon, and a matcha strainer (optional)
3. Add 2 scoops or 1 teaspoon of matcha to the bowl. A strainer may be used to sift the matcha free of clumps. Adjust amount of matcha to your preferences.
4. Slowly add 1/3 cup of hot water (~175°F).
5. Lightly press the matcha whisk into the bowl and whisk in a quick back and forth motion until a smooth layer of foam is created.
6. Enjoy immediately!

Note: The method above is to make usucha, or thin tea. The way to prepare matcha for the tea ceremony is known as koicha, or thick tea.