Green Matcha Tea - Naturalnie Zdrowe - 100 g

Matcha powder is widely considered the healthiest type of tea. Although it is currently associated mainly with Japan, and drinking matcha has a centuries-old tradition there, the plant itself originates from China. According to purists, brewing itself is a long process, and drinking it is more like a ceremonial ceremony. And although of course you can still prepare the drink according to the oldest patterns, the activities are now much shorter and only slightly longer than brewing regular tea. The drink prepared from it contains a lot of health-promoting substances that make it an alternative to both regular green tea and coffee.

It is a drink made from very finely powdered green tea leaves, the secret of which lies in the cultivation, or more precisely in what is done with them before harvesting. Growing matcha is not so different from other types of tea, but the secret lies in the activities that are carried out at the end of the bushes' growth period. Before harvesting the leaves, the plant is covered from sunlight. This is to slow down growth and simultaneously accumulate ingredients inside the plant, which allows for maximum saturation with compounds. Darkening increases the production of chlorophyll and antioxidants. After collecting the leaves, steam is used to protect the taste and nutrients, and finally, the Chinese tea leaves are dried using warm air and ground into a fine powder, which is ultimately similar to powder. The green tea powdered in this way goes on sale and is ready to be prepared. It is worth remembering that the more saturated the color of the matcha, the higher quality the raw material we are dealing with.

The process itself is simple and takes literally a moment. Pour two bamboo spoons (or a regular, flat spoon) of matcha into a previously heated bowl and pour hot water over it - 100 ml should be enough. It is important not to use boiling water - it is recommended to use water at a temperature of about 75-80 degrees. Then, use a special bamboo whisk to mix quickly until the powder dissolves. This way we will obtain a silky consistency and characteristic foam. Then we can add water according to taste – less if we prefer a strong and intense taste or more if we want a more delicate experience. Brewing macha is a real ceremony.