MATCHA CEREMONY

Matcha, a centuries-old tradition in Japan, was first consumed by Buddhist monks to aid meditation. From the 13th century, samurai warriors also began to drink Matcha. It anchored itself in Japanese society, which made it one of the pillars of Cha No Yu, the tea ceremony. The tea plants are shaded for several weeks before harvest, which increases the content of chlorophyll (detoxifying), L-theanine (amino acid which promotes concentration and mental clarity), and catechins (including EGCG, a powerful antioxidant). After harvesting, the leaves are ground to produce a fine powder. Here is a “Ceremonial Matcha” (the highest quality grade, which delivers a subtle umami taste, without bitterness). It is the expression of the harmony and perfectionism inherent in Japanese culture.

Ingredients :

ORGANIC Tencha green tea ground with a stone mill - “Ceremonial Matcha” grade (100%). Exclusively of Japanese origin.

Preparation for 10 cl (double for a large glass):

. Place 1 large Matcha spatula (or 1 level teaspoon) of Matcha in a Matcha bowl (or a large wide-rimmed cup).

. Gently crush any clumped pieces of Matcha to obtain a nice uniform powder.

. Add pure water (with milk added, if desired) brought to just 70°.

. Beat vigorously with a Matcha whisk (or a small electric whisk) to obtain a nice foam.

Use : Every morning, taking care to distance the consumption of Matcha from any intake of iron as a food supplement (if this is the case)

Delicious hot, cold, in lattes, and in pastries.