POLEZZNO matcha tea is declared as cooking matcha, that is, culinary matcha, but in terms of quality it belongs to the Ceremony grade, that is, the ceremonial matcha tea. The difference between the varieties is in the richer bouquet and less pronounced bitterness, characteristic of any type of matcha tea.
Geographically, POLEZZNO matcha tea belongs to the Shizuoka Prefecture (Shizuoka), which is located in the south of the central region of the island of Honshu and is protected park, washed by the waters of the Pacific Ocean.
Cooking methods: Matcha tea is brewed in two ways: strong (matcha usucha) and weak (matcha cuicha). To prepare strong tea, take a heated dry dish, pour 4 g (slightly less than 1 tsp) of powder into it. For this amount of infusion, 50 ml of hot water is taken. The mixture is stirred slowly. The tea should be thick and viscous with a sweet-tart taste. This brewing method is used during the tea ceremony.
For not so strong tea, take 2 g of tea leaves (about 1/3 teaspoon) and 80 ml of water. The dishes must be warmed up and dried. Beat the mixture with a whisk until the lumps are broken. This tea tastes bitter, has a rich green color and a thin texture. Not so strong tea is drunk without any special formalities in the circle of friends.
With any type of brewing, matcha tea is drunk along with the brew, which enhances its beneficial effects on the body.
Ingredients: 100% natural matcha tea
Nutritional value: proteins 26.8 g, fats 2.4 g, carbohydrates 25 g; energy value - 1 248 kJ / 298 kcal
Manufacturer POLEZZNO LLC, Russia
Country of origin Japan