• Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
  • Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
  • Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
  • Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
  • Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
  • Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer
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Features & Details

  • This specially developed Matcha retains its beautiful emerald color even amid condensation.
  • Comes as a 40g can with strainer for easy sprinkling, or in a 100g resealable aluminium refill pack

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Description of Marukyu-Koyamaen Condensation Resistant Premium Grade Matcha for Confectionery or Cooking, 40g Can with Strainer

One of the most popular food flavorings made from tea that you will find a lot of people are using these days is matcha green tea. The slightly bitter and earthy flavor of this green tea is being used in many types of dishes, from sweet to savory, and is one of the most versatile tea flavors around. This tea, much like other green teas, is produced from the Camellia Sinensis plant, which is also where leaves for fermented teas are taken. Green tea made developed into matcha tea for cooking is first made with tea leaves that have been protected from the sun for 20 days. Using reeds, grass, or artificial screens, the leaves are then harvested after the 20 days are done and are processed to create this unique, bright green tea. The reason for the shielding of these leaves from the sun is to get that bright green color that green tea is famous for. Once the leaves are harvested, these are steamed to stop the fermentation process. After this, the leaves are then whirred to remove any moisture and then cooled down before these are dried through a roasting process in a brick oven. This kind of green tea is not like Sencha that is rolled while being dried since this tea is dried without any rolling involved. Once the leaves are dried properly, these are either stored for future processing or ground up to a fine powder with the use of a stone mill. The fine powder that results from this grinding is the matcha tea for cooking that you find many restaurants and confectionery stores using for their many recipes. This is also the same powder you use for baking at home. To store, always make sure that once you open the pack, you put this matcha tea powder in an airtight sealed container. Store this in a cool dry place to help retain its flavor.

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