Matcha tea is not fermented, so all the amino acids, vitamins, minerals and fiber remain in it. In Japan and China, Matcha is also very popular in the preparation of hot and cold dishes. It can therefore be used, for example, to bake various desserts or to make homemade ice cream. It gives all foods a beautiful green color, a distinctive taste and a special aroma.

The tea is prepared by adding one teaspoon of powder to 200 ml of water at 80°C. This mixture is then whisked for 3 minutes, preferably with a bamboo whisk, which can however be substituted with a milk whisk or immersion blender as a last resort. After this time, a beautifully frothy matcha tea should be produced that can be consumed whole without straining.

Nutritional values ​​in 100 g

Recommended daily dose

3 g of tea (1 full teaspoon) to 150-200 ml of water at a temperature of 70°-80°C.

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