Matcha Tiramisu

**Please note that due to high demand, there may currently be longer waiting times. For urgent orders, please select items marked with a green dot noted as “available.”** The Matcha Premium has a very well-rounded taste. Slightly mild and nut-like it balances between tartness and sweetness. It has an intense fragrance and a strong green colour. Matcha Premium is particularly suitable for thin preparation (Usucha). Genuine Japanese Matcha freshly ground in Germany The tea plants from which Matcha is made are traditionally 90% shaded. The plants develop a lot of chlorophyll, theanine and caffeine, but slightly fewer bitter substances. After steaming & drying the tea leaves, the leaf tissue is separated from the leaf veins. The delicate, flake-like leaf tissue particles are called "Tencha" and are later very slowly ground into high-quality Matcha on traditional granite stone mills. In order to preserve the sensitive ingredients in the best possible way, we at KEIKO grind the Matcha on genuine Japanese granite stone mills directly at our location in Diepholz, fresh when required. Did you know that traditional Matcha develops uniquely fine aromas, from mild and nut-like to intensive and grassy thanks to the elaborate production techniques? Storage In order to preserve the precious aromas and ingredients of Matcha in the best possible way, we recommend to seal the Matcha well and store it in a cool and dark place.

*Unfortunately we had to discontinue this item.* You can find alternatives below under 'Similar items'A green tea powder from the 1st picking in May. Very aromatic with a delicate astringency. Recommended for light matcha (usucha) and ideal for mixed drinks and green tea cocktails. Unlike matcha, kabuse powder is not made from tencha, but from the whole tea leaf. The tea plants for kabuse powder are shaded by 50% instead of 90% and thus grow in partial shade. By grinding the whole leaf, kabuse powder contains more tannins than matcha and has a stronger flavour. Its strong green colour and stronger aroma bring out the full flavour of green tea. Whether in cocktails, ice cream or milkshakes, kabuse powder is an all-rounder. To preserve the valuable flavours and ingredients of the powder in the best possible way, please close the bag tightly and store it in a cool, dark place.

Perfect for matcha latte lovers - and of course also for baking, cooking and mixing! Matcha Loving Latte can be prepared pure with hot water and/or with frothed, hot milk (we recommend oat or rice-almond drink!) or used in desserts, shakes and sweets - refreshing new flavours and the bright green colour make your creations an eye-catcher and a culinary delight!Preparation To avoid lumps, we recommend mixing the powder with very little water first to form a thick paste before adding the remaining liquid. Find more recipe ideas at: www.keiko.de/recipes Storage In order to preserve the precious flavours and ingredients of the powder in the best possible way, we recommend to seal the bag well and store it in a cool and dark place, ideally in your refrigerator or freezer.

A delicately nutty, mild matcha with the intriguing, pristine aroma of seed grown, open pollinated Zairai tea plants and very little bitterness. Zairai – naturally authentic Matcha Kasuga is produced from so-called Zairai plants, which are grown at the Shimodozono organic farm in Kagoshima. To replicate the specific characteristics of a tea cultivar, tea plants are usually propagated via cuttings. Zairai tea plants, however, are grown from seed. As tea plants are cross-pollinated, this results in a mixed crop of very different plants. This method of cultivation is particularly popular in organic farming, as the diversity of the plants increases their resilience to diseases and pests. ProductionThe tea plants from which we harvest matcha are traditionally shaded by 90 per cent. This allows the plants to develop high levels of chlorophyll, theanine and caffeine, whilst producing slightly fewer bitter compounds. After the tea leaves have been steamed and dried, the leaf tissue is separated from the leaf veins. The delicate, flake-like particles of leaf tissue are called ‘tencha’ and are ground into matcha in Japan. PreparationFind a Video and step by step guide on how to prepare your Matcha below.Our tip: Iced Matcha – the perfect summer refreshment! Preparing a classic hot matcha and serving it over ice is an exciting variation that creates a wonderful interplay of hot and cold. However, preparing it with cold water is also a real treat in hot weather or whilst exercising, and when hot water isn’t available.Storage To preserve the matcha’s precious flavours and nutrients as effectively as possible, please ensure the matcha is tightly sealed and stored in a cool, dark place - ideally refrigerated.