Zen Craft Matcha - Supreme Premium Grade
Grown, processed and packaged in the Uji region of Kyoto, Japan.
This Matcha is made from stone ground dried organic Sencha green tea. The Sencha tea is shade grown at the foot of sloping, misty hills in iron rich soil. During May only the youngest, freshest top green tea leaves are hand picked and delivered for processing. It is 100% organically grown, processed and packaged in Japan.
Zen Craft Supreme Premium is the best quality organic Matcha available outside of Japan. This grade of Matcha is also refered to as Ceremonial grade Matcha, which is the finest Matcha reserved for the Japanese tea ceremony. What makes a Matcha grade the highest quality is the fineness of the powder, the quality and freshness of the tea leaves it is made from, the taste and the level of nutirents it contains. It is made from the finest ground powder, making a smooth cup of tea, without any clumps or grittiness.
Crisp and deep vegetal taste, with a lingering sweetness (Umami), the mild sweetness is attibuted to the high levels of L-Theanine. The refreshing nature of the aftertaste makes it very mourish.
- Boosts your metabolism
- Provides long lasting energy
- Detoxifies and clears your skin
- Increases alertness
- Enhances your mood & calms naturally
- Aids meditation
- Increases exercise performance
- High level of antioxidants
- Helps your immune system fight infection
For more information on Matcha benefits click here
Storage & Shelf Life
Best stored in a cool and dark place or in the refrigerator. Quality Matcha is a very delicate powder and can spoil easily when stored incorrectly. High quality Matcha's can be stored up to 2 or 3 years but 1 year is what we recommend. Once opened Matcha should be consumed with two weeks as the taste quality starts to deteriate when it meets air.
Uses & Preparation
This grade can be used for both koicha and usucha. Koicha is a thick tea made from the highest grades of Matcha, and usucha is a thin tea recommended for lesser grades. Zen Craft can be enjoyed in both methods, it's all about your taste preferences.
The essential thing to remember when preparing Matcha is NEVER use boiling water as this ruins the flavour and destroys the nutrients. Water should always be between 50 and 60 degrees, you can achieve this by either half boiling your kettle or boiling it and allow it to cool for 5-10 minutes. Another tip is to use filtered or spring water, this makes a world of difference.
Sieve 1/2 tsp (0.5g), or 1 tsp (1g) for thin tea (usucha), or 2 to 4 tsp for a stronger cup (koicha), to a bowl.
Heat 250ml (30 to 60ml for koicha) hot water (about 50-60 degrees, NOT boiling). Add a little hot water to the powder and whisk thoroughly with a bamboo or balloon whisk until frothy.
Add to a cup and top up with the remaining hot water.
High grades are generally just for making Matcha tea, however we are not going to dictate how you use it. Being a fine powder, Matcha is highly versatile and can be used in a variety of ways. See our recipes for some inspiration.
DAILY USE: We highly recommend not exceeding 3 tsp (3g) of Matcha a day. Due to the high iron content in Matcha, consumption of too much iron can lead to bowel irritation. Considering 3 tsp is roughly 30 cups of regular green tea, that is more than enough for anyone. You really can have too much of a good thing!
Standard 2nd Class delivery £1.90, order before 1pm and we will post it that day. 1st class, next day and international rates available. FREE delivery if your order 4 or more products.