Japanese Tea
Japanese Matcha tea comes from the Uji Tawara region, which is home to Gyokuro and Sencha blends as well. The two most common types of Matcha tea include Koicha and Usucha. These two blends are used in traditional Japanese tea ceremonies. Koicha comes from the first harvest of plants that are at least 30 years old; it features a sweet taste. Usucha is made from plants that are younger than 30 years old. Unlike other blends, you consume the whole leaf when you drink them. This classic Asian brew has been linked with health benefits, such as lower cholesterol levels, prevention of cardiovascular diseases and improved circulation. It also contains vitamins, including A, C, E, K and B-complex.
Making a Cup of Japanese Matcha Tea
Preparing Japanese Matcha tea is tricky. Getting the right balance of powder and water may take a few attempts. You'll need a whisk and a wooden or ceramic bowl in which to mix it. Use one teaspoon of green powder for six ounces of water to create a thick and frothy brew. You can dilute the blend to create a thinner liquid. It's important to use hot water instead of boiling water in the preparation process to get an even consistency.
The Tea Farm is an online service that allows you to buy Japanese Matcha tea, Sencha and other Japanese brews directly from the source. The site also carries premium blends from Sri Lanka, India and China. When you create an online account, you can track purchases and review your buying history.
|
About Us 
