Aiya Organic Ceremonial Matcha Tea,100 gram bag

size:

100 Gram

Retail Price: $ 63.99

Aiya’s Organic Ceremonial Matcha meets USDA-NOP, EU, and Japan Organic standards. An organic Matcha of this high quality is rare – even in the Japanese market. Featuring a smooth, delicate flavor and a pleasant vegetal aftertaste, this grade is recommended for daily consumption.

Unlike organic fruits and vegetables, organic Matcha is extremely difficult to produce. Not only must the Matcha meet Aiya’s strict quality standards, but it must also meet all requirements of the 3 major organic regulating bodies. We’ve spent over 30 years to achieve organic regulation for Matcha of such quality.

All of Aiya’s Matcha is produced in the Nisho region of Aichi prefecture, Japan, where the finest Matcha has been grown for over 800 years.

Each 30g (1.1 oz) tin is good for approximately 15 servings.

Japanese Ceremonial Matcha

Traditional Japanese tea is made in a chawan (bowl) by rapidly whisking warm water with about 2 grams of matcha. The bamboo whisk helps create a rich froth and maintain the delicate flavor.


Making Matcha: Step 1 Scoop 1 to 2 grams of matcha into the hand sifter, and gently massage the matcha through the sifter into the bowl to eliminate clumps.	Making Matcha: Step 2 Add 2 to 3 ounces of hot (but not boiling) water. Boiling water will burn the matcha, making it bitter and ruining the umami flavor.	Making Matcha: Step 3 Whisk vigorously until a creamy white foam forms on top of the matcha solution.	Making Matcha: Step 4 Add water to taste. Less water results in a richer flavor. Enjoy!

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Aiya Organic Ceremonial Matcha Tea,100 gram bag

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Product Description

All of Aiya’s Matcha is produced in the Nisho region of Aichi prefecture, Japan, where the finest Matcha has been grown for over 800 years.

Each 30g (1.1 oz) tin is good for approximately 15 servings.

Japanese Ceremonial Matcha

Traditional Japanese tea is made in a chawan (bowl) by rapidly whisking warm water with about 2 grams of matcha. The bamboo whisk helps create a rich froth and maintain the delicate flavor.


Making Matcha: Step 1 Scoop 1 to 2 grams of matcha into the hand sifter, and gently massage the matcha through the sifter into the bowl to eliminate clumps.	Making Matcha: Step 2 Add 2 to 3 ounces of hot (but not boiling) water. Boiling water will burn the matcha, making it bitter and ruining the umami flavor.	Making Matcha: Step 3 Whisk vigorously until a creamy white foam forms on top of the matcha solution.	Making Matcha: Step 4 Add water to taste. Less water results in a richer flavor. Enjoy!

Shipping Notices:

1 Contraband and limited items:

Clgarette,Alcohol,Contraband ?Do not accept

Liquid,cream or cosmetics items are quantity limited in shopping agent service

Chinese medicine is limited to ship by Chinese exporting goods.

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4 Volume weight Requested:

volume weight=length*height*Width/5000

one side must be less than 120cm，otherwise there is additional fee；250cm products can not be accept；

Any side must be less than 60cm，otherwise you will be charged the greater one between real weight and volume weight，more than 120cm will be not accepted.