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In Stock
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Japan
Infusions: 1
Organicpowdered green tea
This tea is produced in the environs of the town of Kakegawa in Shizuoka Prefecture. The name of Hisui translates from Japanese as “jade”, as reflected in the colour of the leaves from which Matcha is made. Not only is it suitable for preparing Matcha as a tea, but it also can act as an ingredient in cooking and baking or for mixing into cocktails or smoothies. The aroma suggests that of a freshly cut meadow, the taste bears a tone of ripe walnut, and it is full-bodied, distinctive and long-lasting.
Recommended preparation: tip the contents of the sachet (1.5 g) into a bowl, pour over 200 ml of water at the maximum temperature of 80°C and mix thoroughly (preferably with a bamboo whisk) until smooth and frothy.
Produced in the environs of the town of Kakegawa in Shizuoka Prefecture, the name of Hisui translates from Japanese as jade, as reflected in the colour of the tea leaves from which Matcha is made. Ideal for preparing Matcha in tea form, it can also be used as an ingredient in cooking and baking or in cocktails and smoothies. The aroma suggests that of a freshly cut meadow, while ripe walnut is evident in the taste, which is full-bodied, distinctive and long-lasting.
Medium
Japan Infusions: 1 Organicpowdered green tea
This tea is produced in the environs of the town of Kakegawa in Shizuoka Prefecture. The name of Hisui translates from Japanese as “jade”, as reflected in the colour of the leaves from which Matcha is made. Not only is it suitable for preparing Matcha as a tea, but it also can act as an ingredient in cooking and baking or for mixing into cocktails or smoothies. The aroma suggests that of a freshly cut meadow, the taste bears a tone of ripe walnut, and it is full-bodied, distinctive and long-lasting.
Recommended preparation: tip the contents of the sachet (1.5 g) into a bowl, pour over 200 ml of water at the maximum temperature of 80°C and mix thoroughly (preferably with a bamboo whisk) until smooth and frothy.
Produced in the environs of the town of Kakegawa in Shizuoka Prefecture, the name of Hisui translates from Japanese as jade, as reflected in the colour of the tea leaves from which Matcha is made. Ideal for preparing Matcha in tea form, it can also be used as an ingredient in cooking and baking or in cocktails and smoothies. The aroma suggests that of a freshly cut meadow, while ripe walnut is evident in the taste, which is full-bodied, distinctive and long-lasting.
Medium
Matcha is the finest type of Japanese green tea, cultivated for the most part in the shade. It is produced from the youngest tea leaves and ground with mill stones into a fine green powder. Matcha Asagiri is produced in the Kirishima part of Aichi Prefecture. The aroma and taste of the tea is del...
Matcha is the finest type of Japanese green tea, cultivated for the most part in the shade. It is produced from the youngest tea leaves and ground with mill stones into a fine green powder. Matcha Asagiri is produced in the Kirishima part of Aichi Prefecture. The aroma and taste of the tea is del...
In Stock Contains: BIO Japanese matcha* 50%, hydrolyzed collagen 50%. Warningí: Keep away from children. Do not exceed recommended daily dose. Food supplement should not be used as a substitute for a balanced diet. Maintain a healthy lifestyle. Contains high level of caffeine – not suitable for children, ...
In Stock Contains: BIO Japanese matcha* 50%, hydrolyzed collagen 50%. Warningí: Keep away from children. Do not exceed recommended daily dose. Food supplement should not be used as a substitute for a balanced diet. Maintain a healthy lifestyle. Contains high level of caffeine – not suitable for children, ...
In Stock A powdered green tea from the South Korean island of Jeju. The leaves are lightly shaded during production, and harvest takes place solely in the spring. The colour of the infusion is emerald green, while its taste is refined and rich, much like its aroma. It can be reminiscent of young, mildly s...
In Stock A powdered green tea from the South Korean island of Jeju. The leaves are lightly shaded during production, and harvest takes place solely in the spring. The colour of the infusion is emerald green, while its taste is refined and rich, much like its aroma. It can be reminiscent of young, mildly s...
