100% tea leaves, nothing else. It is grown and produced in a unique way by artisan growers in Japan. The leaves are not brewed but rather ground into a very fine powder. The entire tea leaf is consumed, which provides a phenomenal amount of antioxidants (137x more than in brewed tea!).
The origin of Matcha dates back to the Tang Dynasty in China, where green tea powder was first introduced as a medicine and drink for Buddhist monks. In Japan, Matcha was introduced in the 12th century by the Buddhist monk Eisai, who brought tea seeds from China and began growing tea in Kyoto.
There is no such thing at Kumiko!
If you drink a bitter Matcha, there is a problem, and there can be many:
- The tea leaf itself can be bitter if it is picked too late or the veins are not removed.
- Only the manual selection of young shoots guarantees a Matcha without bitterness, beware of Matcha in the supermarkets.
- The choice of the covering of the tea bushes and the duration of the covering are decisive in releasing the L-theanine (an amino acid that softens the taste of Matcha).
- The grinding is essential and must respect processes that avoid oxidation
- The way it is “badly” preserved will oxidise it and give it bitterness.
- But above all, exposure to light will destroy the antioxidants…
Anyway, Kumiko Matcha is not bitter at all!
Matcha green tea is a very special type of green tea that originates from Japan. The Japanese characters used for matcha are : 抹茶
This literally means “crushed tea”.
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