MATCHA & KABUSE POWDER. Cultivation, varieties, preparation and recipes

Transcription

1 2017 MATCHA & KABUSE POWDER Cultivation, varieties, preparation and recipes

2 First a word about organically cultivated powdered tea. When preparing traditional Matcha or premium Kabuse green tea powder, we aim to preserve all the valuable ingredients of the tea leaf as completely as possible. This is why it is particularly important to pay attention to certified organic quality. Grinding the entire leaf substance to powder ensures that both the water-soluble as well as the fat-soluble contents are fully preserved in the tea. Tea from Shimodozono has been organically cultivated ever since 1992 and was the first Japanese green tea to be certified in compliance with EU regulations on organic products. MATCHA - traditional Matcha is finely powdered Japanese green tea which is whisked with water to make a wonderfully energizing drink. Even today, this tea is still prepared as part of the traditional Japanese tea ceremony. Matcha is the mocca of green teas. It is invigorating and its high theanine content also gives the drinker a feeling e of relaxation and well-being. Matcha is made of shaded tea; the tea bushes used for Matcha are covered with nets which only allow 10 % of the light to penetrate. This means the plants develop large quantities of chlorophyll, theanine and caffeine but only few tannins. After steaming, drying and breaking up the leaves, the leaf tissue is separated from the leaf veins and stems in a stream of air. The tender, flake-like leaf tissue, known as Tencha, is then ground into Matcha in stone mills. KEIKO Matcha, freshly ground for you! KEIKO Matcha is freshly ground from Tencha in our facilities in Diepholz, Germany, immediately packaged and promptly dispatched. In the specially constructed mill room, the Japanese granite mills turn very slowly to prevent the stones from becoming too warm. In the race

3 against time, the fresh, prompt grinding here on site is an inestimable advantage for preserving the sensitive ingredients. Please note: within the tins the tea is packaged in pouches designed to protect the aroma. The air should be pressed out of these before closing them with the grip supplied and storing the tin in the refrigerator. Ingredients When brewing tea leaves, only the water-soluble substances reach the cup; however, drinking Matcha ensures you to also get the benefit of all the fat-soluble vitamins and ingredients. Content in mg /100 ml Drink Matcha Green tea Coffee with 2 g tea or 7 g of coffee Polyphenols N/A Fiber 780 N.a 50 Caffeine Theanine Calcium 8,4 3 N/A Potassium N/A Vitamins in µg /100 ml Vitamin A Vitamin B Vitamin B N/A Vitamin B N/A Vitamin C Folic acid N/A (N/A means not analysed)

4 Origins and varieties KEIKO Matcha is cultivated in the favorable climate of the Kagoshima peninsula right in the south of Japan, where it grows on volcanic stone. Experience the unique Matchas from Kagoshima, until now very much an insider tip, with the following four varieties: Matcha Premium in an ornamental 30 g tin This is the classic among the Kagoshima Matchas. It has a slightly nutty taste with a harmonious balance between tartness and sweetness, an intensive fragrance and an intense green color. We recommend you prepare this Matcha using the Usucha method. Matcha Tekiro in an ornamental 30 g tin A full-bodied, fruity Kagoshima Matcha with a striking aftertaste. Its fresh fragrance is a sensation for the nose, its jade-green froth a feast for the eyes. Very good for Usucha. Matcha Mantoku in an ornamental 30 g tin This wonderfully green Matcha is one of the rarities of the tea world! Matcha Mantoku is a Kagoshima Matcha with many different layers. It has a warm yet fresh fragrance, and on the tongue it explodes into a wealth of indescribable flavors. Intensive yet with almost no bitter-

5 ness. It is suitable not only for light Matcha (Usucha) but also for thick Matcha (Koicha)! Matcha Supreme NEW! in an ornamental 30 g tin This wonderful Matcha from Kagoshima captivates all the senses: the intensive green colour in the bowl, its enchanting, many-layered fragrance and its almost creamy softness on the tongue with a perfect balance of freshness and an overwhelming variety of aromas make Matcha Supreme an unforgettable delight! A sensation for both discerning connoisseurs and people new to Matcha! Particularly good for thick Matcha (Koicha). Tencha Niji NEW! in a 30 g package This organic Tencha from Kagoshima is an exciting novelty. The Japanese word Niji (rainbow) symbolizes the wide range of delicate aromas which this Tencha has to offer. The tea bushes are shaded before picking so that large quantities of chlorophyll, theanine and caffeine can develop in the plant. In contrast, the bitter tannin content remains low. Tencha is the predecessor of Matcha tea, which is prepared during the traditional tea ceremony. After being steamed briefly

6 and dried for a lengthy period, the leaf tissue is separated from the leaf veins and stems in a stream of air. This flake-like leaf tissue is called Tencha and makes an exquisite, mild, aromatic and many-layered brew, or can be used as a decorative garnish in experimental haute cuisine. An ideal accompaniment to exquisite meals and a remarkable experience for the palate. Kabuse powder many-layered aromas, well-balanced Unlike traditional Matcha, Kabuse powder is not made of Tencha, but from whole tea leaves. It comes from tea bushes which are 50 % shaded rather than 90 % shaded in other words, they grow in semishade. Kabuse powder is well-balanced and cannot be compared with simple green tea powder made of unshaded Sencha leaves. It contains rather more tannin than Matcha, but considerably less than unshaded tea. It is rich in theanine, vitamins and minerals, is of a vivid green colour and highly aromatic. Kabuse powder is ground slowly in modern ceramic mills. You can choose from the following Kabuse green tea varieties: Kabuse Powder no. 2 in a 50 g package A strong, distictly tart green tea powder from the 2nd picking in June, which can be used in many different ways. With its intense arome it is particularly suitable for sweet things such as mixed drinks, ice cream and other desserts, as well as for cos- metic applications.

7 Kabuse Powder no. 1 in an ornamental 30 g tin and in a 50 g package A powdered tea made from the first picking in May. Very aromatic with a fine, bitter note. Recommended for light Matcha (Usucha) and ideal for mixed drinks and green tea cocktails as well as savoury green tea cuisine. Kabuse Powder Soshun in an ornamental 30 g tin A powdered tea made from the first early picking in April, which meets the most discerning requirements. Many- layered, harmonious, full, nutty aroma, wonderful fragrance with a lasting aftertaste. Recommended for Usucha and lovers of particularly aromatic Koicha. Benifuuki Powder NEW! in a 50 g package For the first time, we are offering the tea variety Benifuuki not only as a leaf tea, but also as a golden-green powder which we grind fresh and very finely on our stone mills here on site. Benifuuki is a variety of tea distinguished by a high methylated catechin (EGCG3) content readily absorbed by the body: the Japanese like to drink it for example to treat allergies such as hay fever. We recommend one strong or two light servings a day. Thanks to its intense aroma the powder can be used very economically. Just half the usual portion produces a wonderfully fragrant tea which whisks up particularly well.

8 Preparing Matcha and Kabuse powder Preparing Matcha and Kabuse powder is easier than you might think. First you should sieve the powder used (fine kitchen sieve or KEIKO Matcha sieve (article 566). The powder is portioned with a bamboo spatula (Chashaku), placed in a large Matcha bowl (Chawan) and whisked with a tea-whisk made of bamboo (Chasen). Matcha can also be easily prepared with an electric milk frother. There are two types of Matcha: light Matcha (Usucha) and strong Matcha (Koicha). To make Usucha, put 1 to 2 spatulas or a small level teaspoon (approx grams) of Matcha in an empty Matcha dish pre-warmed with hot water. Pour ml of boiled water which has been allowed to cool to about 80 C over the powder. The dish should be so big that it is less than one-third full. Start by rubbing the powder on the base of the dish with the tea brush and then whisk it with quick, straight (not circular) hand movements me until it is frothy (about 20 seconds). Before drinking the Matcha through the froth, place a tea candy such as Mapan or Apripan on the tongue and then enjoy the tea. Together with the candy, the Matcha becomes a wonderful experience for the tastebuds. s. Tip: to make it easier to produce a fine froth, you can start by mixing the tea into a creamy paste with just two teaspoons of cold water, and then whisking to a froth with the 80 C water as described before. Concentrated Matcha Koicha is a specialty made by using premium traditional Matcha varieties or Soshun Kabuse powder, all of which contain fewer tannins.

9 For this, double the quantity of tea and reduce the quantity of water to create a fragrant, thick Matcha with a dense froth. Storage: green tea powder is very sensitive. Matcha and Kabuse powder should be stored in cold conditions ideally in the freezer. We recommend to leave the powder in the package and press the air out before closing with a grip. If possible, use the powder within 6 weeks of opening. Recipes with Matcha or Kabuse powder Matcha and Kabuse powder are a discovery for innovative cuisine. They are an invigorating ingredient for drinks, sweet and savoury foods, desserts, ice cream and cookies. You can also use Kabuse powder as an alternative to Matcha. This has a somewhat lighter color and a fine, bitter note which gives a special tang particularly to sweet drinks or desserts. Here are a few recipe suggestions to inspire you. There are no limits to your imagination! Tip: you can also mix all Matcha and green tea powders with whole tea leaves in a teapot with a fine sieve and enjoy a particularly aromatic infusion. Matcha fruit drink Place ice cubes in a glass until it is half full. Pour over mango, apple, orange or pineapple e juice. The juice should be cooled so that it doesn t mix immediately with the Matcha. Now whisk 1 level teaspoon of Matcha or green tea powder in a dish with 50 ml water and pour over the juice in the glass. Round off with coconut syrup, agave syrup or a scoop of vanilla ice cream to taste.

10 Matcha Latte t or Matcha Genmai Latte Warm and froth up 100 ml milk. Whisk 1 tsp Matcha with 60 ml hot water, add to the milk and sweeten as re- quired. Dust with a little cinnamon, Tencha or Matcha if liked. Garnish with a teaspoon of roasted rice mai) and you have Matcha Genmai (Gen- Latte! You can also serve it as green iced tea in a glass with a scoop of vanilla ice cream. Garnish with caramel syrup or fruits such as strawberries, raspberries etc. Matcha Ice Cream 2 cups of milk 4 egg yolks 2/3 cup sugar 1 tbsp cornstarch 1/3 tsp salt 4 tbsp Matcha or Kabuse green tea powder 2/3 cup hot water 1 cup of cream 1 medium orange, segmented fresh cherries Warm the milk to 60 C in a small pot and remove from the heat. Beat the egg yolks with a whisk and add the sugar, cornstarch and salt. Gradually add the mass to the warm milk, beating all the time; do not allow lumps to form. Sieve the milk mixture into a pot. Warm over a low heat, stirring constantly with a wooden spoon until the milk thickens. Remove from the heat and set to one side. Whisk the Matcha into a paste with the hot water. Whisk the cream until it is semi-stiff, add to the milk cream and add the Matcha paste. Mix everything well and place in a plastic or metal container. Place into the

11 freezer; after two hours, mix with a spoon or fork and allow the freezing process to continue. Mix the ice cream several times while it is freezing. Serve garnished with orange slices and cherries. Tip: Alternatively you can just sprinkle Matcha or Kabuse powder over shop-bought ice cream with a small sieve and allow it to melt slightly. You can then draw beautiful green patterns on the surface with a fork. Matcha banana shake Purée 1 ripe banana, 1 cup of milk, a little water, a few ice cubes, 1 tablespoon honey or agave syrup and 1 tsp Matcha in the mixer, decorate as liked and serve in a glass. Matcha syrup Stir 1 tsp. Matcha in a little honey, maple or agave sy- rup. For a marvelous topping on vanilla ice cream, pudding, creams and other desserts or as the basis of sparkling Matcha wine. Sparkling Matcha wine Matcha in sparkling wine gives the spirits a titillating lift and is suitable for many occasions. Prepare a strong Matcha (Koicha) and add to sparkling wine as liked. Alternatively you can add Matcha syrup (see above). Matcha cocktails with or without a twist Matcha can be added to most cocktails to make an invigorating drink. Matcha is also ideal as a non-alcoholic alternative to alcoholic ingredients, for example as Matcha Caipirinha or Virgin Pina Colada. Matcha Smoothie Purée ½ cup natural yogurt, ½ cup apples and other fruit, 1 to 2 tablespoons honey or other sweetener, 1 teaspoon Matcha and a few ice cubes in the mixer. Decorate as liked and serve in a glass.

12 KEIKO Matcha and KEIKO Kabuse powder are organically cultivated in compliance with EC regulation 834/2007, control board DE-ÖKO-013. Analyses have shown that they contain no residues. We have special accessories available for Matcha and Kabuse powder. Ask your dealer for the KEIKO catalogue or visit our website at Here you will also find further information about Japanese green tea, tea accessories, green tea chocolate, pralines, wafers and candies. Matcha dishes sales display At our company headquarters in Diepholz we not only stock the normal catalogue range but also a collection and sales display of rare Matcha bowls from Japan and other tea utensils, partly historical and partly contemporary. You are also welcome to make an appointment to visit us outside business hours. Shimodozono International GmbH Strothestraße 50 D Diepholz, Germania +49 (0) info@keikotee.de