Premium UMatcha Ginger is unlike regular green tea, these tender, shade-grown leaves are ground to a fine powder creating a spicy kick of flavors in baked goods or savory dishes. This exceptional tea is abundant in nutrients and has the balanced flavors of what is referred to as umami (literally, "yummy" in Japanese). Premium UMatcha Ginger wakes up the flavors of miso soup, stir-fry, and sweet desserts.
CAFFEINE:On average, Matcha contains less than half the amount of caffeine per cup than in a similar-sized cup of coffee. More about caffeine. STEEPING INSTRUCTIONS:Fill the kettle with fresh, filtered water and heat to just short of boiling. Fill matcha bowl or cup with warm water and pour out. Add ½ to 1 teaspoon of matcha powder to bowl or cup. Add 6 oz of steaming water (175°F). Experiment to find your favored strength. Using a tea whisk or a hand frother blend for one to two minutes until the matcha forms a nice top foam. For iced tea, blend ½ to 1 teaspoon to 8 oz of cold water and pour into a glass of ice.
Ground Japanese tench leaves and ginger.
Country of Origin
What our Citizens are saying about this great gift of the leaf...
Tastes like seaweed
March 22, 2013
This tea was not my cup of tea. Package as loose tea that is stirred into hot water. Found it to be rather strong, so go light at first. Very strong flavor, tastes like seaweed. Blah.
A touch of ginger is perfect
December 04, 2012
I love this delicate, soft matcha. It is perfect in plain greek yogurt, as well as a cup of tea, and I have used it in veggies. I agree with the previous reviewer, it is small for the price. So it has to be a treat and not a regular choice for me. And I would love to have it more often.
July 31, 2012
I bought this to make green tea ice cream, and I thought it would be a full tin. Instead, it's a very small bag inside of the tin. It tasted really good but had no ginger flavor. Also, it's overpriced for the quantity that you get.
Jade Panna Cotta Pour 1/2 cup of milk into a medium bowl; sprinkle 2 teaspoons gelatin over. Let stand until gelatin softens, about 15 minutes.
Meanwhile, combine the following in a large saucepan: 2 tablespoons umatcha powder 2 1/2 cups cream 1/2 cup sugar another 1/2 cup milk
Cut open vanilla bean and scrape seeds into saucepan; toss in bean. Simmer over medium heat and stir until sugar has dissolved.
Remove from heat; cover and let steep for 15 minutes. Warm cream mixture to a simmer again. Add gelatin mixture and stir until it has dissolved. Strain the mixture. Divide among 8 ramekins. Chill uncovered until panna cotta is set (around 6 hours).