Bett'r Matcha Powder 100g
Our Matcha originates from Shizuoka Prefecture on the island of Honshū. The region is renowned as the center of the Japanese tea trade. The special quality of the soil combined with unusual climatic conditions distinguishes the region and ensures flourishing crops. The result is a mild yet highly aromatic tea with a light and delicate sweetness.
For Matcha, only the best leaves are selected from the first harvest. This premium tea is the key to the traditional Japanese matcha tea ceremony. After 2 to 3 weeks of shading, the tea leaves shine in a magnificent green. Directly after picking the tea leaves, all stems and leaf veins are sorted. This so-called "Tencha" is ground into fine powders by a slowly rotating granite grinder. In one hour, only the quantity of a small box is produced - about 30 g. The bright green tea powder is immediately packed in airtight boxes to preserve its freshness. As with all Sirocco teas, our organic matcha has been thoroughly tested for the presence of toxic metals and radioactive traces.
Enjoy the intense, fresh taste of green tea leaves combined with a smooth, silky finish.
Good to know...
There are two traditional ways to prepare Matcha: creamy Koicha and liquid Usucha. For Usucha, put 1-2 bamboo spoons (½ teaspoon) of Matcha in a bowl, add approx. Pour in 80 ml of cooled hot water (approx. 80°C) and mix briefly with a bamboo whisk until slightly frothy. For intensive Koicha, double the amount of Matcha and reduce the amount of water by half. The rich, creamy Koicha is ready to enjoy in 10-20 seconds using a bamboo whisk.
Learn more about the different grinding choices.
Choosing the right coffee grind is crucial to achieving the perfect cup of coffee, as the size of the coffee grounds affects brewing time and flavor extraction. Here’s a guide to the different coffee grinds and their specific uses:
1. Grinding into Grains
- Description : Whole bean coffee is simply unground coffee. It is sold as whole beans and should be ground just before use to ensure freshness and flavor retention.
- Usage : Suitable for all preparation methods, but requires a coffee grinder to achieve the desired grind.
2. Espresso grind
- Description : The espresso grind is fine, almost like powdered sugar. This fineness allows for a fast and intense extraction under high pressure.
- Usage : Specifically for espresso machines. The high pressure of these machines requires a fine grind for optimal extraction in 25 to 30 seconds.
3. Italian Grind (or Fine Grind)
- Description : The Italian grind is slightly coarser than the espresso grind. It is still fine, but with a slightly more granular texture.
- Use : Used for Italian coffee makers (Moka). These coffee makers use pressure but not as much as espresso machines, hence a slightly less fine grind.
4. Grinding Filter
- Description : Filter grind is medium consistency, similar to granulated sugar. It allows for a slower extraction than espresso.
- Use : Suitable for filter coffee makers, such as drip machines or manual filters (V60, Chemex type). The particle size allows for a slow infusion that extracts aromas without bitterness.
5. Piston Grind (or Coarse Grind)
- Description : The piston grind is coarse, with clearly visible coffee particles and a texture similar to coarse salt.
- Use : Used for French Press coffee makers. The coarse grind prevents particles from passing through the coffee maker's metal filter, allowing for a long infusion that develops aromas without creating sediment.
Tips for Grinding
- Coffee grinder : Investing in a good coffee grinder, preferably one with burrs, allows you to obtain a uniform grind and easily adjust the particle size depending on the preparation method.
- Freshness : Grind the coffee just before preparing it to preserve all its freshness and aromas.