An exclusive Japanese green tea!
Matcha has similar origins to gyokuro, i.e. an early season, high grade, shade-grown tea. After steaming the matcha leaf is comprehensively stone ground to a light and fine green powder with a traditional stone mortar and pestle, called a Hikiusu.
Matcha 110 is the highest quality of powdered green tea, the well-known green tea of the Japanese Tea Ceremony (Chano-yu).
Our organic tea is rich in amino acids, vitamins, and minerals and high in caffeine and catechin antioxidants (the latter being a consequence of the very small particle size of the processed leaf).
Our organic Matcha has a more sweetness and deeper flavour than the coarser teas of later harvests.
Matcha is regarded as a heavy green tea by the Japanese, but in fact it can be prepared as a strong (koicha) or weak tea (usucha) depending on the way it is made. Quite often the best matcha (koicha) is used for Chano-yu, but the bitter end to the tea ceremony shocks the uninitiated who attend such gatherings.
Usucha is very easy to make, simply add hot water and stir, to give a kind of instant tea - no prior knowledge of Chano-yu is needed but it is advisable to use a Chasen (bamboo whisk) for preparing the Matcha.
But Matcha is surprisingly versatile; you can make a refreshing iced tea with it, smoothies, lattes, use it in the kitchen for desserts or seasoning...
Directions (Flemish/dutch) on how to store and prepare this delicious tea are included.
Organic green tea
40 grams sealed in metal container
Hibiki-an organic tea farm
Midgaard is honoured to be selected as the first Belgian importer of the Hibiki-an organic green teas!
"Hibiki" in Japanese means "touching someone's heart."
Hibiki-an is surrounded by the rolling hills of Uji, in the ancient city of Kyoto, where the Japanese tradition of green tea began over 1,000 years ago. In Japan, when people think of high quality green tea, they think of Uji. The misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive.
Today the Yasui family (owner of the Hikibi-an farm) combine centeries old farming, harvesting and processing traditions with modern day techniques.
There are only a few farmers that produce organic green tea in a small part of Kyoto. Although Japanese green tea can be harvested two to four times throughout the year, the Hibiki-an tea only has one harvest a year, thus guarantying an exceptional high standard of quality and flavour.
The Japanese describe organic farming as "Daichi tono Kakutoh", which literally means "taking a lot of time and great effort to grow".
With no use of chemical fertilizers, herbicide or pesticide, modern organic farming is identical to that of the ancient farmers.
Please enjoy the simple and traditional taste of the Hibiki-an organic green teas!.