Culinary Matcha - Option: 100 g

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Price
20,10 € incl. VAT
Product code
GT0312-100
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In Stock
pc

This Matcha was produced primarily for use in baking and cooking, by entirely natural procedures. Gyokuro tea leaves, which contain a whole range of active substances, were used for the production of this tea powder. Enjoy the full aroma and flavour of green tea also in your meals and sweet snacks. The spectrum of use is very wide, beginning with ice cream and both sweet and savoury pastries, and can be extended to cheeses, yoghurts and meat dishes. Our Matcha maintains its properties even when exposed to high temperatures during baking or cooking. More

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This Matcha was produced primarily for use in baking and cooking, by entirely natural procedures. Gyokuro tea leaves, which contain a whole range of active substances, were used for the production of this tea powder. Enjoy the full aroma and flavour of green tea also in your meals and sweet snacks. The spectrum of use is very wide, beginning with ice cream and both sweet and savoury pastries, and can be extended to cheeses, yoghurts and meat dishes. Our Matcha maintains its properties even when exposed to high temperatures during baking or cooking. The use of Matcha powder in dishes is limited by nothing other than your own imagination. Underneath is a brief recipe for chocolate balls as a small inspiration. 

Matcha balls

70 ml milk
300 g white chocolate (low fat)
100 g finely chopped pistachio nuts
2 BIO Matcha tea leaves for baking and cooking

Parameters
Form loose tea
Country of origin Japan
Location Kansai, Uji 宇治
Powdered Tea in China – From Imperial Tea Cakes to a Forgotten Art

Powdered Tea in China – From Imperial Tea Cakes to a Forgotten Art

When we speak about powdered tea today, most of the world thinks of Japanese matcha. In reality, however, this is a tradition that has its roots in China—deep in history, reaching at least as far back as the Tang dynasty (618–907) and culminating during the Song dynasty (960–1279). What we now perceive as a distinctly Japanese culture was once a natural part of Chinese tea life. Powdered tea was neither an exception nor a specialty, but a common way of preparing and experiencing tea—as a beverage that does not separate from the leaf, but rather fully includes it.

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