KoRo Organic ground Tencha

As early as the 6th century, the Chinese recognized the potential of the bright green powder, matcha, which was used as a medicinal plant. It was only when some Buddhist monks migrated to Japan that they brought seeds of the tea plant with them. Thus, the long-forgotten matcha regained popularity. Even today, it is renowned as a revitalizing pick-me-up. Particularly during intense and lengthy meditations, matcha helped the monks to concentrate better. The matcha powder is derived from the tea plant. Initially, it is cultivated like other tea varieties. However, the tea plant is shaded during the matcha production process. Why is this done? The shading of the tea plant is intended to increase the production of chlorophyll and amino acids. As a result, the plant primarily draws its nutrients from the soil. This contributes to the unique flavor and green color. After harvesting, the tea leaves are dried and then traditionally ground in a stone mill. Since matcha is not a protected term and translates to "ground tea," there are many different qualities available. Generally, one distinguishes between ceremonial, premium, and culinary grades. Our Japanese matcha Yuijn (meaning "friends" in German) belongs to the ceremonial grade and shines in a vibrant green color. You can enjoy it pure or use it as an ingredient in your muesli or homemade bliss balls. The ceremonial grade matcha is also particularly favored as a high-quality ingredient in gourmet foods. The taste is slightly bitter and reminiscent of fresh grass. With Yuijn, you and your friends can summon your inner Zen master. No allergens are present according to EU Regulation 1169/2011.