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Matcha Ceremonial Grade Organic

£20.00

Ingredients – Organic Ceremonial Matcha Green Tea

This antioxidant rich green tea is renowned for its ability to slowly release its caffeine into your system throughout the day. This allows for a long duration of focus without the quick peak and crash that many experience with coffee. The concentration of antioxidants in matcha tea is 10 times greater than the other green teas.

Health Benefits: 

  • Supports and strengthens our immune system
  • Adaptogenic properties fight stress, anxiety and fatigue
  • Supports gut health and aids digestion
  • Improves sleep
  • Powerful body cleanser

Organic Ceremonial Matcha Green Tea  comes fresh from Independent Farmers in Japan. It is a premium tea powder which has been used in traditional Japanese tea ceremonies for nearly a millennium. 

Made from shade-grown tea leaves, avoiding direct sunlight and stimulating growth in chlorophyll. Only the finest tea buds are picked and dried to create the fine milled, bright-green powder which gives a unique and distinctive taste, the higher the quality, the sweeter, less astringent the flavour. Our Matcha is of a ceremonial grade.

Product information: 100 grams

Suggested Serving: Add 1 tsp into your favourite cup, add your hot milk of choice (recommended 80°C) and then give a good stir. Add sweetener to taste. (For best results use a milk frother or blender).

All botanicals and culinary herbs and spices are wildcrafted non-irradiated and GMO free.

All packaging is compostable and recyclable, 100% plastic free and environmentally friendly

SKU: 10123 Categories: , , , ,

A little more information:

The history of matcha in Japan is known to have commenced in the 12th Century when the Zen monk Eisai [栄西] (1141-1215) brought tea seeds that he had gathered on a study trip to China. However, in the 8-9th Century, Buddhist Monks Saichō [最澄] (767-822) and Kūkai [空海] (774-835) had already brought tea seeds from China.  At that time tea was processed into compressed cubical bricks. It was in the following century that a powdered kind of tea, resembling what we nowadays perceive as the matcha used in matcha lattes and so on… This powdered form of tea became very familiar at Chinese Chan [jp: Zen] monasteries, and was revered for both its vitalizing and healing benefits. As well as implementing this application of tea in his own Buddhist praxis, Eisai also wrote a book titled ‘Kissa Yōjōki’ [喫茶養生記], which translates as ‘Drinking Tea for Health’ in which he explains the various health benefits that can be gained from consuming tea.

In 1191, it is believed that Eisai recommended the cultivation and regular consumption of tea to one of his pupils; Myōe [明恵] (1173–1232) who was a Buddhist Monk serving as the chief incumbent at Kōzan-ji [高山寺] on the Toganoō [栂ノ尾] mountain north-west from Kyoto. He took the advice of his master very seriously, and tended to the cultivation of tea bushes in his direct temple precincts. In due course, he discovered that the fertility of the soil, and the morning dew forming on the tea leaf as a result from the neighboring Kiyotaki river, were excellent conditions for the cultivation of tea. It is from this point forward that the consumption of tea, mainly in a powdered form, became more widely spread throughout the country, initially for use in Buddhist monasteries, and later also by the military elite.

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