чай маття киев японский чай

If the leaves of green Japanese tea are poured with hot water, the taste of the components of green tea will be vividly felt: first, the amino acid Teanine, sweetish with a specific taste, and then, tart with a slight bitterness of antioxidant Catechin.


чай матча японский купить киевWhen “brewing” tea with cold water of low temperature (green tea with ice) Teanin abundantly stands out, while the bitter component Catechin almost does not come out. Therefore, you can enjoy a delicious naturally sweet green tea with ice without any claims for bitterness. Another advantage is that caffeine is not released at low brewing temperatures.


This makes cold green tea the perfect drink at any time of the day or night, including for children.
Matcha tea to buy Kiev And what is the desired Catechin? If it is absent when drinking green tea with cold water, does it make the drink inferior ?! We can calm you down. Without the usual Catechin, green tea still remains a healthy drink!

In cold water, another type of Catechin is released – a component called “Epigallocatechin gallate (EGCG)”. It helps to strengthen our immune system and protect the body from diseases.

What does the benefit and quality of Matcha tea depend on?

From the geographical and climatic conditions of growing tea leaves – When you make a match purchase, always ask about the country of origin and the prefecture where it is grown – Uji tea is considered the best in all of Japan!


Correct growing conditions – Proper growing conditions-shading tea plants weeks before harvest changes their composition. From less exposure to sunlight, plants grow larger and thinner leaves with more chlorophyll and the amino acid L-theanine. Chlorophylls not only give the drink a beautiful bright green color, but also are a powerful detoxifier, they help to neutralize toxins and remove them from the body. The amino acid L-theanine, which contains a large amount of matcha, leads to increased alpha-wave activity of the brain responsible for cool, calm and collected feeling, contributes to the simultaneous improvement of memory, allowing you to think more clearly and relieve emotional stress, relaxation.


The start of the first harvest depends on the amount of amino acids and other elements in the tea leaf. For example, the earlier the first tea is harvested (opening time is 30-50%), the more amino acids it contains and less catechins. It is believed that the bush is ready to collect the first tea, when the young leaves are revealed by 50-80%. After the disclosure period by 90%, the grade and quality of the tea of ​​the new crop is already falling.


Harvest time – For the manufacture of matcha in the province of Uji are the leaves of only the first and, sometimes, the second harvest!

1. Sintya, itibantya (1 collection): end of April – end of May;
2. Nibant (2 collection): end of June – beginning of July;

 


Method of processing – stone millstones at not high speeds

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