Matcha Banana Shake

This is a fast Matcha banana shake, so start your day perfect.

The important thing is a frozen banana. The frozen banana replaced the ice in this shake. 
evening you put the banana in the freezer. 
The next morning you peel the banana, cut it into pieces and give them to the blender. 
comes this 1/4 liter of milk is also delicious almond -. rice milk or 
the end you give a heaped teaspoon of organic matcha Shizen. 

Add all the ingredients are mixed so long until a creamy shake occurs. 

Done!

You have to really try, because it tastes incredibly good. 
Simply experimenting with different fruits or even add vanilla or chocolate ...

How Do I Recognize A Good Matcha Tea

The Matcha trend is not to be overlooked. Five years ago, only a few have heard of Matcha Tea, today, many people can not imagine the day without Matcha. According to this the choice of matcha tea: Many varieties with huge price differences.

I'm often asked how to recognize a good matcha and why the price differences are so big?

Here are a few tips for orientation:

Although the matcha tea in the 12th Century was invented in China, the original Matcha tea comes exclusively from Japan today. The best Matcha teas are still coming from the Uji region near Kyoto. Several factors such as cultivar of the tea plant, the shade before harvest, plucking and careful processing, including grinding in stone or ceramic mills, significantly affect the quality of tea. Prices from 22,00 to 26, 00 EUR for 30 grams Japanese Matcha powder is realistic. The better the quality of tea is the higher the price.

Very cheap Matcha fakes from China are becoming more common. In addition, there are also ground and other Sencha green tea powder. The powder looks like matcha tea from, but the quality of these teas is that the low-grade matcha again to wide after. You have the original Matcha Tea, Japan little in common.

The color of the powder is already an indication of the quality of the tea. High quality Matcha powder in a dry state shows a wonderfully bright jade green. After it was hit with the bamboo whisk, a dark, yet bright jade green should be seen. Lower grades look pale, sometimes yellowish or light brownish. In the lower grades are often tastes very bitter or sour in the aftertaste.

The aroma is fresh and lovely. Also a nice thick foam on the surface of tea is an indication of the quality and the freshness of the tea. Poor quality Matcha powder form no solid foam on impact.

Matcha - Japanese Green Tea

Matcha is used in Japanese Tea ceremony, and also is consider as the most finest powder green tea.
Matcha has an intense green color and a lovely sweet, slightly bitter taste in later pickings. It contains many catechins as well as carotenes and vitamins A , B , C , and E .

The budget for matcha green tea (Tencha) is harvested from tea bushes, shaded usually four weeks before the harvest. This creates an extremely delicate, dark green leaf. After harvesting, the tea leaves are steamed, dried and then ground in stone mills into a fine powder.

Even more crucial than the normal green (leaf) tea is that Matcha is consumed as fresh as possible. Matcha is usually stored after opening the vacuum-packed jars in the refrigerator so the freshness is maintained for several weeks.

Matcha is mainly in China and Japan produces. Famous growing areas are Hangzhou (China), as well as Nishio and Uji in Japan. To produce about 30 grams of matcha powder, the traditional granite stone mills need an hour. Matcha is a particularly fine type of tea and is high-priced.

Due to the growing popularity of Matcha some dealers offer few so-called green tea powder. It is, however, partly by a poor-quality, ground to dust leaf tea. The taste differs significantly from the original Matcha and should not be confused with just this. To estimate the quality, first you can even orient the organic label as organic certified products in terms of pesticides, herbicides and additives (such as dyes) are subject to strict controls.

Preparation

1 to 2 grams of Matcha powder is placed in a bowl, topped with 60 to 100 ml of hot water with a bamboo broom, Cha-sen called, beaten frothy. In the traditional tea ceremony there must be about 75 to 80 degrees hot, soft water act, the higher and stronger the foam, the better the tea is done.
In the Japanese tea ceremony there next to the preparation strong tea, koi-cha (浓茶), with lots of tea powder and a little water afterwards or alone, the preparation method of thin tea, usu-cha (薄茶), in accordance with the matcha much is brewed and stirred water.