Matcha Samurai Bio
Type: Functional Food
The Matcha Green Tea Samurai BIO Premium Quality.
Package - 30 g.
The Matcha Green Tea Powder "Samurai" BIO is a ceremonial Matcha Tea of highest quality that comes from the Aichi Prefecture, Japan (near mount Fudji). It is rich in such antioxidants as Epigallocatechine gallat (EGCG).
EGCG has been the subject of a number of basic and clinical research studies investigating its potential use as a therapeutic for a broad range of disorders.
Matcha Samurai BIO is a very high organic quality, which has a deep green color and has only a slightly bitter nuance.
Matcha Samurai BIO is a product with the best price-performance ratio in the Premium category in the market. It is perfect for classical tea ceremonies.
Matcha is finely ground powder of specially grown and processed green tea. The traditional Chinese and Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.
Main water-soluble components of Matcha are theanine (an amino acid), caffeine, tannin and vitamin C.
- Theanine is the source of the tea’s flavor
- Caffeine the source of its bitterness
- Tannin the source of its astringency.
Thanks to the calming effect of the theanine, the overall effect of the caffeine is said to be gentler and more gradual than that of coffee. And because of the relatively low tannin content, matcha has a fairly low amount of astringency, making it easy to drink.
There are 2 main ways of preparing matcha:
1. Thin - Usucha - lighter and slightly more bitter tea. It is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.
2. Thick - Koicha - much sweeter and more full body for ceremonies and tea parties. It requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping chashaku scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 oz) of hot water per serving, or as many as 6 teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion that does not produce foam.
Koicha is normally made with more expensive matcha from older tea trees (exceeding 30) and, thus, produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.
Zen monks don't know much about muscle, but they know a lot about living long, unstressed lives. One of their secrets: drinking matcha green tea.
- Matcha green tea has its beginnings in China where it’s been consumed for over 1'000 years.
- There it was dried and pressed into blocks for easy storage and transport.
- Japanese zen monks brought tea plants home from China.
- They found matcha a useful aid for staying alert and calm during their many hours of meditation.
- It later became the drink of samurais and Japanese royalty and upper class.
- Matcha plays a significant role in Japanese culture.
- It’s the only tea used in the traditional Japanese tea ceremony.
- Matcha is still Japan’s most treasured and rare tea, and only exports 4% of it to other countries.