PURE STARTER MATCHA GREEN TEA POWDER 100% NATURAL 1 LB 16 OZ

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MATCHA GREEN TEA POWDER<br>TWO (2) 8OZ SEALED BAG<br>GOOD QUALITY AND LOWEST PRICE IN THE MARKET, COMPARE WITH OTHERS NOW.<br>PURE GREEN TEA POWDER WITH NO OTHER INGREDIENTS<br>USA SELLER FROM LOS ANGELES<br>THIS IS FOR THE TEA POWDER ONLY.<br>Matcha is premium green tea powder used for drinking as tea or as an ingredient in recipes. Altough this matcha comes from Taiwan mathca<br>has been celebrated in the traditional Japanese tea ceremony for hundreds of years. It is the heart of the Japanese<br>way of tea<br>Matcha is renowned for numerous health benefits. It is rich in nutrients, antioxidants, fiber and chlorophyll. It is sugar-free, an ideal drink for diabetics and others wishing to reduce their sugar intake. The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.<br>Matcha is a type of green tea, and green tea contains caffeine. When drinking matcha, whole tea leaves are consumed (not just the steep as with other teas), providing 4 to 6 hours of mild steady energy. Matcha is both a stimulant and a relaxant, perfect for focusing on work, meditation, exercise or play<br>HOW TO PREPARE MATCHA<br>1. Boil water to approximately<br>75 degrees C to 80 degrees C (165 degrees F to 180 degrees F), under boiling point.<br>2.<br>Use the bamboo scoop to measure the matcha powder,<br>about 2 scoops for Usucha, or 3-4 scoops for Koicha<br>, and place it into the bowl. Note, sifting the matcha prior to measuring out the matcha is highly advisable to remove any clumps of powder.<br>3.<br>Once the water that was measured out in STEP 1 drops to<br>70°C(158°F)-80°C(176°F)<br>pour it into the matcha bowl.<br>4.<br>Take the whisk in one hand and hold the rim of the matcha bowl with your other hand.<br>For Usucha, whisk the matcha briskly in a W motion using your wrist (not arm)<br>until the matcha has a thick froth with many tiny bubbles on the surface.<br>For Koicha, the idea is NOT to make a frothy consistency<br>with a fast whisking action like usucha. Instead, a slower kneading action from left to right, up and down, and a gentle 360 degree rotating action as shown in the image (to the left) can be used to make a thick consistency. The resulting tea should be reasonably thick, smooth and without froth.<br>