A special fine light-colored green tea, “flour” -fine powdered Kagoshima tea, which is at the heart of the Japanese tea ceremony.To make a good Matcha, succulent Namacha leaves are briefly steamed, air-dried and then ground to a fine powder after removing all the stems. place green Maccha directly in a teapot, pour hot water over it and froth with a bamboo whisk.

Preparation: Soluble in water at 70 ° C.

Hermetically sealed box: 40g