Try the green tea of Japan: Matcha!

But BIO Matcha is more than just green tea. The powder from the Land of the Rising Sun already has it all during production, because the plants from which matcha is made are processed up to four weeks before harvest covered with huge sails, leaving them in almost complete darkness. This forms More chlorophyll, which gives the matcha its typical color, at the same time are less bitter substances formed. Finally, the leaves are separated from the leaf veins and stems. The remaining leaf flesh is then ground with a traditional granite mill and thus processed into the fine tea powder.

This extremely elaborate process produces a special and very fine powder in best quality. And this process is worth it, because you can taste it! Matcha is one of the best green teas available. This was already known in ancient Japan, where Matcha was reserved for the nobility and drunk in elaborate and detailed tea ceremonies.

Nutrients of BIO Matcha powder

Matcha is not only a delicious tea with a long history. In the powder are also many ingredients that can do us good. These include many different vitamins (A, B1, B2, B3, C, E, K). Aber auch Calcium, that helps us build bones and teeth. Also Eisen, which supports oxygen transport in the blood, is contained in matcha. Last but not least, there is a portion Kalium, which regulates blood pressure, and a whole bunch of Antioxidants and the incredibly healthy Green tea polyphenols - also Catechins called. Many of these ingredients are also found in normal green tea, but with BIO Matcha is the special feature that the Leaves as powder drunk directly with be brewed. In this way, a higher concentration is obtained than through normal brewing. The substances can thus be absorbed by the body better recorded be. Therefore, you should also make sure that the powder is never poured on too hot: 80 degrees is the upper limit, 60° bis 70° are optimal.

Matcha powder from nur.fit in BIO quality

The organic matcha powder from nur.fit is traditional in Japan grown, harvested and processed into the finest powder. The tea leaves are carefully selected, gently dried to preserve all the important nutrients and also the authentic taste and then arrive at you in the best quality. Thus, we take care of tea powder in top quality and you only about the preparation. 

Use of BIO Matcha powder

The uses of matcha are as varied as the ingredients themselves. Do you want to use the classical way you need a few extra utensils besides the matcha powder. Many people may already have a tea bowl at home, but it is important that it is large enough for the matcha powder Bamboo broom is. This must be purchased separately and is called Chasen. The last thing you need a dosing spoon, Chashaku. In Japan, a distinction is made between different strengths of matcha tea: If you want the somewhat weaker Usucha, then take 1-2 spoons of Matcha and 100 ml of water. For the stronger Koicha, 50-75 ml and 2 spoons of Matcha are enough. No matter which variant you choose in the end, the tea must be beaten with a broom until foamy. The best way to achieve this is with a quick movement that forms a W.

If you need something wants to experiment, try a BIO Matcha Latte, by adding milk or a milk alternative and perhaps a sweetener of your choice to the finished Matcha tea. Meanwhile, also the Baking with Matcha very popular and here the recipes range from whole cakes to muffins and cookies. There are no limits to your imagination, because matcha can give many drinks and dishes an interesting touch! We recommend in any case also our Iced Matcha Latte und unsere Healthy Matcha Nice Cream. Depending on your taste, we recommend adding more or less matcha powder to your recipe.

Matcha powder vs. coffee

A bowl of matcha tea or a matcha latte contains about as much caffeine as an espresso. However, the caffeine from matcha is better absorbed by our bodies because it is bound to the tannins in the tea. This means that the caffeine from the tea. slower into the bloodstream arrives and the stimulating effect lasts longer in contrast to coffee.

Notes: