![]() ![]() The greater the quality of the matcha, the better the froth formation associated with it. The formation of froth with matcha depends on many different factors. You will then see for yourself how the pleasant, mild yet intense and aromatic taste so typical of matcha develops, and you too will be captivated by the magic of matcha tea. So when it comes to matcha tea, let yourself enjoy three cups. Over the course of time and with every additional matcha bowl our perception of taste changes: this means, for example, that it’s only from the third cup that we can assess, categorise and recall the taste. That’s why our brain subconsciously searches for associations, because these enable it to categorise the product more clearly and quickly. Sampling and experiencing matcha tea means letting yourself enter a new world of taste a taste we haven’t experienced before. What links all the associations, however, is the pleasing perception of freshness, purity and naturalness. So for some people, matcha is reminiscent of green meadows, whilst others are reminded of healthy green foods like spinach or nori/algae. After all, the look of a food or drink is famously part of the taste. On the one hand this is down to the personal, subjective perception of taste we all have as individuals, and on the other to the magnificently rich, dark-green colour. These imitations are coarse and rough, which can easily be felt on the hand and tongue.The taste of matcha can remind you of many things. ![]() A fine particle size, like that of matcha milled in stone grinders, is therefore impossible to achieve. What’s more, these products are not milled in stone grinders but in a wide variety of machines. In contrast to this, green tea powder consists of conventional tea varieties that have been shaded either barely or not at all and whose initial material is a simple tea leaf including the stem and veins. The particle size amounts to between 5 and 17 micrometres, making it finer than the hand or tongue can feel. Matcha is milled exclusively in granite stone grinders to create an ultra-fine powder. ![]() The reason for this difference is the initial material: for the production of matcha, only tencha tea is used – a tea that has developed a deep, rich, dark green colour thanks to the long-term shading of the plants before the harvest. ![]() Simple green tea powder is yellowy-brown. Matcha has a brilliant jade-green colour. On our “Matcha recipes” page you can find numerous delicious ideas – from matcha latte to matcha ice cream, and you’ll find all the matcha you need to make them in our shop. Matcha is therefore suitable as a special ingredient in both desserts and savoury dishes. Its taste is described as “umami”, meaning “flavour”, considered the fifth taste sensation after sweet, salty, sour and bitter. In the kitchen, the unique aromatic components of matcha make it an extraordinary ingredient in cooking and baking. With an ORAC (Oxygen Radical Absorbing Capacity) value of 1.711 units per gram, it therefore occupies an undisputed leading position among the so-called “superfoods” and is a natural weapon against free radicals. The antioxidant capacity of matcha tea is many times greater, for example, than goji berries, pomegranates or blueberries. What’s more, matcha also offers the highest known value of cell-protecting antioxidants in any natural product, making it a true fountain of youth. The benefit? A perfect balance of invigoration and relaxation. With their calming properties, the amino acids moderate the stimulating effect of the caffeine. It harmonises perfectly with the L-Theanine exclusive to the tea. The caffeine contained within matcha provides a gentle energy kick for a clear, alert mind. This represents a crucial difference from other varieties of tea. Anyone who drinks matcha consumes the tea leaf in its entirety (as a powder dissolved in the water) and thus also all the substances contained within the tea leaf. ![]()
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