CULINARY MATCHA
CULINARY MATCHA
MATERIAL: Jeju Matcha 100%
Matcha is a tea that is made by drying steamed tea leaves in the shade to remove leaf veins, and then turning them into very fine powder using a millstone or matcha machine. Matcha is cultivated in shade for 15 to 20 days around the time buds emerge, and steamed tea leaves are steamed to make steamed tea, giving it a very fine dark green color. Matcha tea has the advantage of being able to consume all the beneficial components of tea leaves that are not steeped in water because the whole tea leaves are ground and drunk.
Culinary matcha made using the remaining large leaves after harvesting the young leaves is characterized by high yield and strong taste and aroma. It is widely used in baking and cooking because it does not easily lose its unique taste and aroma even when used with various ingredients and spices.
MATERIAL: Jeju Matcha 100%
Matcha is a tea that is made by drying steamed tea leaves in the shade to remove leaf veins, and then turning them into very fine powder using a millstone or matcha machine. Matcha is cultivated in shade for 15 to 20 days around the time buds emerge, and steamed tea leaves are steamed to make steamed tea, giving it a very fine dark green color. Matcha tea has the advantage of being able to consume all the beneficial components of tea leaves that are not steeped in water because the whole tea leaves are ground and drunk.
Culinary matcha made using the remaining large leaves after harvesting the young leaves is characterized by high yield and strong taste and aroma. It is widely used in baking and cooking because it does not easily lose its unique taste and aroma even when used with various ingredients and spices.