Japanese Trio

Tradition united.

Matcha Matcha tea has always played the leading role in Japanese tea ceremonies and essentially means “powdered tea”. Zen Buddhist monks brought the tea from China to Japan in the eighth century AD. The ground powder and the spirituality of the preparation had a profound impact on Japanese tea culture. The cultivation of green tea made from matcha has its own ritual: four weeks before harvest, the tea plants are shaded with bamboo mats, resulting in a particularly dark leaf. The tea leaves are then steamed, dried and – once all the coarse leaf structures have been removed – ground to a fine powder in stone mills. Matcha powder contains more amino acids, such as theanine and tannin, than other teas. Japanese monks use the effects of these substances to relax during meditation while at the same time enjoying enhanced concentration. Sencha Sencha, which essentially means “steamed tea”, forms a lovely contrast to matcha. Because gentle fermentation by the steam lasts only about 10 to 30 seconds, the tea leaves retain their rich green colour. The leaves are then dried in hot air, shaken and finally rolled into small flat needles. This method breaks open the walls of the cells, which allows better release of the fine aromas of the tea. Sencha is cultivated in full sunlight. As a result, this tea develops a remarkably high content of amino acids such as theanine and catechins. Yuzu The yuzu fruit adds a fresh fruity note to the tart character of the two green teas. Yuzu juice is often used in fine dining because it has a much more complex flavour and is less acidic than lemon. In Japan, this fruit has long been used to improve many traditional meat, soup and fish dishes.

Properties

Ingredients and allergens

Ingredients:

Green Tea (88%), orange peel, green tea matcha (4%), orange oil, natural aroma

Allergens:

no allergens