How is Moya Matcha made and what makes it unique?
Moya Matcha comes from the Uji region, famous for having the best conditions for growing tea in Japan. The matcha leaves are hand-picked from the first and second harvests, ensuring the highest quality. It is grown in the shade for several weeks before harvesting, which increases the content of chlorophyll and l-theanine, giving the tea an intense green color and a delicate umami flavor. After harvesting, the leaves are dried and ground in traditional stone mills, which allows them to retain their natural properties - a wealth of antioxidants and nutrients. All this makes Moya Matcha not only delicious, but also full of health benefits.
How to prepare matcha?
- Measure two bamboo teaspoons of matcha (or one regular teaspoon) and pour into the bowl.
- Add 100 ml of hot water (80 °C).
- Use a bamboo whisk (chasen) to beat vigorously until a thick, green foam forms.
- Add more water if you want a milder drink.
- If you're in the mood for a matcha latte, simply add 200ml of warm, frothed plant milk.
- Done! Enjoy your matcha!
