Matcha Powder Health Bar
Health bar source their matcha from a traditional tea farm that has been in the family business for several generations.
The growing area for the Matcha tea is one of the best and also oldest tea growing areas in Japan: the Uji region, located west from Osaka. The region is known for its clean water and nutrient-rich soil, free from any pesticides. The climate on-site is ideal: the fog from the Uji and Kizu rivers keep the tea plants moist and reduce the risk of frost damage. Tea farmers protect the plants from the sun with black textile sheets or traditionally with straw. Solar panels are also used. This increases the amount of chlorophyll in the leaves and softens the taste. The cultivation is done without pesticides. Soil samples are taken annually, as well as laboratory tests focusing on the heavy metal and radiation exposure, in order to provide the best possible quality. In addition, each batch is carefully checked for its mineral properties.
The quality is verified by strict standards of the organic certification of the Japanese certification body JONA and the German organic certification.
Whats inside
50 grams of organic ceremonial grade matcha powder. The leaves come from Tencha tea and are picked by hand, gently steamed and are grounded into the powder with granite stones.
This product comes in sustainable recyclable packaging
How to use
1. Put 1 level tsp Matcha (2 Chasaku bamboo spoons) in a Matcha Bowl (Chawan).
2. Add a little water (about 30 ml) and whisk with the help of a Matcha whisk (Chasen) until creamy ( Z-shaped movements).
3. Top with the frothed milk and enjoy.
What does Ceremonial Grade mean and how can you recognize this premium quality?
Our organic Matcha has a Ceremonial Grade, which means that leaves from the very first harvest in spring were used. These are particularly mild in taste and differ in quality (taste and color) from all subsequent harvests that follow in the other months of the year.another difference in quality is the harvesting and processing by hand.hardly any machines are used when harvesting our matcha. The first leaves are picked by hand, gently steamed and ground with granite stones. No pesticides are used in cultivation. Annual soil samples and laboratory tests for heavy metal and radiation contamination are carried out to ensure the best possible quality. In addition, each batch is carefully checked for its mineral properties. Our quality is confirmed by the strict standards of the organic certificate of the Japanese certification body JONA and the German organic certification.
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