Matcha I-Organic

Description and Characteristics

Weight: 500 gr

Origin: China

Matcha tea "TYPE B" GREEN leaf -

Dear customers! By the continuous increase in the price of the products we have in our offer, we decided to give up the BIO certification for our company. This procedure will help to keep good prices for you while maintaining the best quality of products. Due to this decision, we will not be able to add the BIO label to our goods. Products that will be produced according to BIO standards from now on will have the designation "type B". Thank you for your understanding and for being with us for 10 years now!

Matcha is a powdered green tea that has gained popularity around the world for its unique health properties, intense flavor and use in tea ceremonies and culinary applications. Although it is most often associated with Japan, China also produces high-quality matcha, which is distinguished by a slightly different flavor profile and processing method.

Origin and Production

I-Organic Chinese matcha mainly comes from regions with a long tradition of tea cultivation, such as:

• Zhejiang - known for producing high quality green teas.
• Fujian - famous for its diverse varieties of tea, including matcha.
• Yunnan - region known for its rich soil and favorable climate.

Like Japanese matcha, Chinese matcha is made from young tea leaves (Camellia sinensis), which are properly shaded before grinding to increase chlorophyll and amino acid content. The key difference, however, is the method of drying - sun drying is more common in China, which can affect the taste and aroma.

Characteristics

• Color: Chinese matcha often has a lighter or more yellowish-green hue compared to Japanese matcha, due to a different processing method.
• Taste: It is more pronounced, sometimes slightly bitter and earthy, with less noticeable umami compared to the Japanese version.
• Aroma: Delicately grassy, but may contain roasted or nutty notes.
• Texture: Fine powder, although it can sometimes be a little less velvety than the Japanese version.

Properties and Health Benefits

Matcha from China, like its Japanese counterpart, is rich in antioxidants (catechins), L-theanine and caffeine, making it:

• Improves concentration and energy levels.
• Supports metabolism and digestive processes.
• Has antioxidant and anti-inflammatory effects.

Application

Chinese matcha can be used for:

• Traditional drinking in the form of tea and ceremony.
• Preparing lattes, smoothies and desserts.
• Baked goods, such as cakes, cookies or ice cream.

Summary

Matcha from China is an interesting alternative to the Japanese version, often offered at a more affordable price. Its distinctive flavor, slightly different aromatic notes and diverse uses make it an interesting choice for tea lovers and culinary experimenters alike.

Characteristics

• Color: Chinese matcha often has a lighter or more yellowish-green hue compared to Japanese matcha, due to a different processing method.
• Taste: It is more pronounced, sometimes slightly bitter and earthy, with less noticeable umami compared to the Japanese version.
• Aroma: Delicately grassy, but may contain roasted or nutty notes.
• Texture: Fine powder, although it can sometimes be a little less velvety than the Japanese version.

Properties and Health Benefits

Matcha from China, like its Japanese counterpart, is rich in antioxidants (catechins), L-theanine and caffeine, making it:

• Improves concentration and energy levels.
• Supports metabolism and digestive processes.
• Has antioxidant and anti-inflammatory effects.

Application

Chinese matcha can be used for:

• Traditional drinking in the form of tea.
• Preparing lattes, smoothies and desserts.
• Baked goods, such as cakes, cookies or ice cream.

Summary

Matcha from China is an interesting alternative to the Japanese version, often offered at a more affordable price. Its distinctive flavor, slightly different aromatic notes and diverse uses make it an interesting choice for tea lovers and culinary experimenters alike.