The name of this Matcha « Shiro », means « white » in Japanese. This is a grade that refers to the high quality of the tea.
Matcha Shiro is produced in Japan, in the Shizuoka prefecture, from the Saemidori tea cultivar best known for producing shade-grown teas, which are made by covering the tea plants with straw or stretched canvas three weeks before harvest. Deprived of light, the tea leaves develop fewer tannins, making for a richly creamy texture.
A rare and precious grand cru used in the Cha No Yu ceremony (Japanese tea ceremony). Rich and complex, this Matcha is also ideal for tasting purposes.
The Matcha :
In the 12th century, the Buddhist monk, Eisai, returned from China with tea plant seeds which were then planted in different locations throughout the Japanese archipelago. At this time, the custom was to prepare the drink by grinding the tea to a fine powder, and then beats the mixture in a bowl. Only indulged in by the highest stratum of society for a long time, tea gained in popularity and is currently a central part in the Japanese Zen philosophy and aesthetic, thanks to the Cha No Yu ceremony.
In Japan, a distinction is made between shaded teas and light teas. Like Gyokuro and Kabuse Cha, Matcha is produced using tea plants that have been shaded from the sun before harvesting. For three weeks, the plants are increasingly shaded from the light, thereby encouraging the development of amino acids and enhancing the Umami flavour (the fifth flavour). Rich in amino acids and polyphenols, this tea is particularly renowned for its health benefits.
Matcha is a green tea made from leaves (tencha) which are ground to obtain a very fine powder.
Preparation advice:
To avoid affecting the quality of this fragile tea, store in the fridge once open.
This tea is made up of ingredients grown organically and has several organic certifications: AB label, EU certified organic food label, Ecocert organic certification, USDA Organic label.
