Regenbogenkreis Matcha Powder Fuku

Matcha tea has long been drunk by Buddhist monks during meditation. Today Matcha is used not only as a tea but also in fine chocolates.

• Matcha grows only in special shaded tea plantations. Four weeks before the harvest, the Matcha plantations are covered with dark nets.
• This special shading technique reduces the influence of sunlight by 90%. The tea plant compensates for the loss of sunshine with a particularly intense production of chlorophyll. As a result, the leaf builds up more amino acids and creates the typical delicate, sweet taste.
• "FUKU" means joy and indicates the pleasure one can find in drinking this tea.

Investigated for radioactivity

• Regenbogenkreis's Matcha comes from the island of Kyushu. The manufacturer has been testing its tea crop for radioactivity since the nuclear accident in 2011. These measurements never detected a critical value. The only areas that have ever measured slightly elevated levels are the areas around Sendai. However, we do not get any tea from these areas.
• In this study, the tea samples are tested for caesium and radium, which typically cause longer-term radiation exposure in nuclear accidents.

Preparation:

• For Matcha tea to develop its full flavour and its positive effects, here are a few tips: fresh, still water should be boiled and cooled to around 70-75 ° C. In a teacup, add half a teaspoon (1g) Matcha and pour some water over it. The drink should then be whisked with a match whisk to form some froth.

Origin: Japan, Kyushu, Kagoshima Prefecture

A little tip: add a pinch of stevia leaves and a splash of spelt drink to give the matcha a special sweet touch.

Recipes with Matcha:

Matcha Almond Latte:

• 300 ml almond milk
• 1T Matcha
• 1T maca
• Carefully heat the almond milk until it begins to lightly steam (do not boil!), sprinkle the matcha into the pot preferably using a sieve, then add maca and whip until foamy with a matcha whisk. Enjoy immediately!

Matcha iced tea:

• Add 1/2 teaspoon Premium Matcha to a cocktail shaker. Add ice cubes and two drops of syrup (lime, lemongrass, vanilla, etc.). Fill with 200ml of fresh water. Shake well. Pour into a cocktail glass, serve, and enjoy!

Matcha vanilla cream:

• Add 1/2 teaspoon Premium Matcha and a pinch of pure vanilla powder to a blender. Add 200 ml of grain milk and mix until the powder has dissolved. Put the whole thing in a cocktail glass with ice cubes, add a small scoop of vanilla ice cream (or a vegan or sugar-free version) and serve with a straw. Enjoy ice cold on warm summer days and feel the matcha energy!

Ingredients: 100% match powder *

*from controlled organic cultivation