✔ Organic and Fair Trade Kotobuki Tea (50g)
✔ Matcha Green Tea
✔ Contains Vitamin A & C
✔ Contains Potassium, Iron, Zinc & Calcium
✔ 50 g = 50 servings
Just like Zen Buddhists were already doing centuries ago, Amanprana has based its imperial ‘Kotobuki’ teas on the unique traditional Japanese production of Matcha.
We have created 3 imperial ‘Kotobuki’ teas: Matcha, Rooibos and Earl Grey. Amanprana ‘Kotobuki’ tea is produced from the whole youngest and finest leaves of the Camellia sinensis from Japan (Matcha), the Aspalathus linearis from South Africa (Rooibos), Darjeeling from the first picking and Assam from the first picking from India (Earl Grey).
The veins are expertly removed and the leaf is slowly ground in granite mills to an ultrafine tea powder. This is done at only 40g per hour, maintaining the quality and taste.
Kotobuki means ‘long life’ in Japanese. Hippocrates' saying "Let food be your medicine and let medicine be your food" is one of the fundamental beliefs here at Amanprana. For this reason, Amanprana takes care to create products with the best quality, taste and enjoyment. The ground leaves of our Matcha, Rooibos and Earl Grey teas are on a whole other level. Only excellence amd eliciously tasty!
Drink in unfilitered hot or cold water. Simply add 1 teaspoon (or taste to preference). Stir and enjoy in harmony, respect, purity and silence.
Can also be added to milk, fruit juice or other drinks.
Is also delicious on cereals or other foods.
Amanprana per 100g Kotobuki Matcha
Cathechins total 12.200 mg Epigallocatechin gallate (EGCG) 6.700 mg Epigallocatechin 3.700 mg Epicatechin gallate 1.100 mg Epicatechin 700 mg Gallocatechin gallate - mg Catechin gallate - mg Catechin - mg Zinc 2,7 mg Iron 9,5 mg Proteins 15 types incl 8+2 essential Fibre 32 g L-theanine 1.067 mg Theine (caffeine) 3,2 g Tannins 10.400 mg
Matcha – How, when and which to use?
What is matcha?
How do I recognize good matcha?
1. Smell – the grassier, the better
Good quality matcha has a fresh, grassy smell. A dull, dusty smell indicates a lesser quality, or that the matcha has been diluted with another substance.
2. Color – The greener, the better
Matcha with a bright green color is rich in chlorophyll. This indicates that the tea leaves were properly covered and were harvested at the right time. Matcha with yellow-green color is of lower quality. This matcha is made with tea leaves that were not correctly covered, not covered long enough, or is made with tea leaves from the bottom of the tea plant.
3. Grain – The finer, the better
Matcha has to feel silky-soft, meaning the leaves were very finely ground and this is only possible when the tea plant is correctly covered and harvested. Matcha of high quality has the texture of eyeshadow; there is almost no grain to be found.
These 3 factors can help with purchasing the right matcha. If you have the chance to taste the matcha, then you can recognize good quality from its taste. Matcha should have a green, grassy taste with a sweet undertone. Matcha of lesser quality will taste bitter and will have an unpleasant after taste.
Can you use every type of matcha in pastries and dishes?
What do you need to prepare matcha?
If desired, matcha can also be strained before adding water and whisking the tea with the chasen. This leaves less chances of clots forming.
Can matcha be drunk at any moment in the day?
How can you influence the taste of matcha?
Those who want to enjoy the health benefits of matcha but still have to get used to the umami flavor, can mix the foamy green tea with (vegetable) milk. This is an easy way to sweeten matcha and to moderate the typical umami taste.
Why is matcha often compared to wine?
What nutritional values does matcha have?
How much matcha is required in order to reap the health benefits?