Wholesale YOZI Super Ceremonial Matcha Tea Powder 50g from Kagoshima, Japan, 1st Harvest

YOZI Kagoshima Matcha Atelier – Super Ceremonial Matcha, 50 g Japanese premium matcha from the first harvest The YOZI Super Ceremonial Matcha comes from Kagoshima, a renowned tea region in southern Japan. The mild climate, mineral-rich volcanic soils and the careful shading of the tea plants create ideal conditions for a matcha with a bright green color, fine texture and harmonious umami flavor. For this selected blend, tea leaves from the cultivars Asanoka and Okimidori are used. Asanoka gives the matcha an elegant sweetness and fresh, delicate floral notes. Okimidori complements the blend with an intense green color, a mild character and a pleasantly creamy texture. The matcha is made from young and tender tea leaves of the first harvest. Before harvesting, the tea plants are carefully shaded. This allows the leaves to develop their characteristic green color as well as a balanced, mild and umami-rich taste. After harvesting, the leaves are gently processed and ground into an especially fine matcha powder. The result is a high-quality Japanese matcha that is suitable both for traditional preparation and for modern matcha drinks. Flavor profile • Full-bodied umami • Gentle natural sweetness • Fresh green notes • Fine, mild and creamy • Bright green color 100% pure Japanese matcha YOZI Matcha consists exclusively of Japanese green tea powder. It contains no added sugar, no flavorings, no colorings and no other additives. The resealable aroma-protection pouch protects the delicate powder from light, air and moisture. After opening, the pouch should be tightly sealed and stored in a cool place. Versatile uses YOZI Super Ceremonial Matcha is suitable for: • traditional matcha tea as usucha or koicha • hot or chilled matcha latte • iced matcha with ice cubes • smoothies and smoothie bowls • matcha tiramisu, pancakes and cheesecake • ice cream, desserts and fine baking recipes Traditional Japanese preparation * Put 1–2 g of matcha through a fine sieve into a matcha bowl. * Heat about 70 ml of water to 70–80 °C. Do not use boiling water. * Add the water to the matcha. * Whisk briskly with a bamboo whisk, the chasen, in W- or M-movements. * As soon as a fine, creamy foam crown has formed, enjoy immediately. Matcha latte Stir 1–2 g matcha smooth with about 30–50 ml warm water at 70–80 °C. Then 150–20