matcha & kabuse powder - keiko tee · matcha or green tea powder in a dish with 50 ml wa-ter...

MATCHA &KABUSE POWDERCultivation, varieties, preparation and recipes

2017 �

First a word about organically cultivated powdered tea. When preparing traditional Matcha or premi-

um Kabuse green tea powder, we aim to preserve all the valuable ingredients of the tea leaf as completely as possible. This is why it is particularly important to pay attention to certified organic quality. Grinding the entire leaf substance to powder ensures that both the water-soluble as well as the fat-soluble contents are fully preserved in the tea. Tea from Shimodozono has been organically cultivated ever since 1992 and was the first Japanese green tea to be certified in compliance with EU regulations on organic products.

MATCHA - traditionalMatcha is finely powdered Japanese green tea which is whisked with water to make a wonderfully energizing drink. Even today, this tea is still prepared as part of the traditional Japanese tea ceremony. Matcha is the “mocca” of green teas. It is invigorating and

its high theanine content also gives the drinker a feeling of relaxation and well-being. Matcha

is made of shaded tea; the tea bushes used for Matcha are covered with nets which only allow 10 % of the light to penetrate.

This means the plants develop large quantities of chloro-phyll, theanine and caffeine but only few tannins. After steaming, drying and breaking up the leaves, the leaf tis-sue is separated from the leaf veins and stems in a stream of air. The tender, flake-like leaf tissue, known as “Tencha”, is then ground into Matcha in stone mills.

KEIKO Matcha, freshly ground for you!

KEIKO Matcha is freshly ground from Tencha in our facilities in Diepholz, Germany, immediately packaged

and promptly dis-patched. In the spe-cially constructed mill room, the Japa-nese granite mills turn very slowly to prevent the stones from becoming too warm. In the race

only allow 10 % of the light to penetrate.

Matcha is the “mocca” of green teas. It is invigorating and its high theanine content also gives the drinker a

feeling of relaxation and well-being. Matcha is made of shaded tea; the tea bushes used for Matcha are covered with nets which

its high theanine content also gives the drinker a feeling of relaxation and well-being. Matcha

is made of shaded tea; the tea bushes used for Matcha are covered with nets which

against time, the fresh, prompt grinding here on site is an inestimable advantage for preserving the sensitive ingredients.

Please note: within the tins the tea is packaged in pou-ches designed to protect the aroma. The air should be pressed out of these before closing them with the grip supplied and storing the tin in the refrigerator.

Ingredients

When brewing tea leaves, only the water-soluble substances reach the cup; however, drinking Matcha ensures you to also get the benefit of all the fat-soluble vitamins and ingredients.

Content in mg /100 ml Drink Matcha Green tea Coffeewith 2 g tea or 7 g of coffee

Polyphenols 130 116 N/A Fiber 780 N.a 50 Caffeine 64 20 80 Theanine 24-44 12-40 - Calcium 8,4 3 N/A Potassium 54 18 N/A

Vitamins in µg /100 ml Vitamin A 96 - - Vitamin B1 12 - - Vitamin B2 27 40 N/A Vitamin B3 80 100 N/A Vitamin C 1200 4500 - Folic acid 24 16 N/A

(N/A means not analysed)

Origins and varieties

KEIKO Matcha is cultivated in the favorable climate of the Kagoshima peninsula right in the south of Japan, where it grows on volcanic stone. Experience the unique Matchas from Kagoshima, until now very much an insi-der tip, with the following four varieties:

Matcha Premium

in an ornamental 30 g tinThis is the classic among the Kagoshima Matchas. It has a slightly nutty taste with a harmonious balance between tartness

and sweetness, an intensive fragrance and an intense green color. We recommend you prepare this Matcha using the Usucha method.

Matcha Tekiro

in an ornamental 30 g tinA full-bodied, fruity Kagoshima Matcha with a striking aftertaste. Its fresh fragrance is a sensation for the

nose, its jade-green froth a feast for the eyes. Very good for Usucha.

Matcha Mantoku

in an ornamental 30 g tinThis wonderfully green Matcha is one of the rarities of the tea world! Matcha Mantoku is a Kagoshima Matcha with

many different layers. It has a warm yet fresh fragran-ce, and on the tongue it explodes into a wealth of inde-scribable flavors. Intensive yet with almost no bitter-

Matcha Mantoku

in an ornamental 30 g tinThis wonderfully green Matcha is one of the rarities of the tea world! Matcha Mantoku is a Kagoshima Matcha with

ness. It is suitable not only for light Matcha (Usucha) but also for thick Matcha (Koicha)!

Matcha Supreme NEW!

in an ornamental 30 g tinThis wonderful Matcha from Kago-shima captivates all the senses: the intensive green colour in the bowl, its enchanting, many-layered fragrance and its almost creamy softness on the

tongue with a perfect balance of freshness and an overwhelming variety of aromas make Matcha Supreme an unforgettable delight! A sensation for both discerning connoisseurs and people new to Matcha! Particularly good for thick Matcha (Koicha).

Tencha Niji NEW!

in a 30 g packageThis organic Tencha from Kagoshima is an exciting novelty. The Japanese word “Niji” (rainbow) symbolizes the wide range of delicate aromas which this Tencha has to offer. The tea bushes are shaded before picking so that large quantities of chlorophyll, theanine and caffeine can develop in the plant. In contrast, the bitter tannin content remains low. Tencha is the pre-decessor of Matcha tea, which is prepared during the traditional tea ceremony. After being steamed briefly

Tencha Niji NEW!

and dried for a lengthy period, the leaf tissue is separated from the leaf veins and stems in a stream of air. This flake-like leaf tissue is called Tencha and makes an exquisite, mild, aromatic and many-lay-ered brew, or can be used as a decorative garnish in experimental haute cuisine. An ideal accompani-ment to exquisite meals and a remarkable experi-ence for the palate.

Kabuse powder – many-layered aromas, well-balancedUnlike traditional Matcha, Kabuse powder is not made of Tencha, but from whole tea leaves. It comes from tea bushes which are 50 % shaded rather than 90 % shaded – in other words, they grow in semi-shade. Kabuse powder is well-balanced and cannot be compared with simple green tea powder made of unshaded Sencha leaves. It contains rather more tannin than Matcha, but considerably less than unshaded tea. It is rich in theanine, vitamins and minerals, is of a vivid green colour and highly aro-matic. Kabuse powder is ground slowly in modern ceramic mills.

You can choose from the following Kabuse green tea varieties:

Kabuse Powder no. 2

in a 50 g packageA strong, distictly tart green tea powder from the 2nd picking in June, which can be used in many different ways. With its intense arome it is particularly suitable for sweet things such as mixed drinks, ice cream and other desserts, as well as for cos-metic applications.

A strong, distictly tart green tea powder from the 2nd picking in June, which can be used in many different ways. With its intense arome it is particularly suitable for sweet things such as mixed drinks, ice cream and other desserts, as well as for cos-

A strong, distictly tart green tea powder from the 2nd picking in June, which can be used in many different ways. With its intense arome it is particularly suitable for sweet things such as mixed drinks, ice cream and other desserts, as well as for cos-

Kabuse Powder no. 1

in an ornamental 30 g tin and in a 50 g packageA powdered tea made from the first picking in May. Very aromatic

with a fine, bitter note. Recommen-ded for light Matcha (Usucha) and ideal for mixed drinks and green tea cocktails as well as savoury green tea cuisine.

Kabuse Powder Soshun

in an ornamental 30 g tinA powdered tea made from the first early picking in April, which meets the most discerning requirements. Many-

layered, harmonious, full, nutty aroma, wonderful fragrance with a lasting aftertaste. Recommended for Usucha and lovers of particularly aromatic Koicha.

Benifuuki Powder NEW!

in a 50 g packageFor the first time, we are offering the tea variety Benifuuki not only as a leaf tea, but also as a golden-green powder which we grind fresh and very finely on our stone mills here on site. Benifuuki is a variety of tea distinguished by a high methylated catechin (EGCG3) content readily absorbed by the body: the Japanese like to drink it for example to treat allergies such as hay fever. We recommend one strong or two light servings a day. Thanks to its intense aroma the powder can be used very economically. Just half the usual portion produces a wonderfully fragrant tea which whisks up particularly well.

in an ornamental 30 g tin

absorbed by the body: the

also as a golden-green powderwhich we grind fresh and also as a golden-green powder

Kabuse Powder Soshun

in an ornamental 30 g tinA powdered tea made from the first early picking in April, which meets the most discerning requirements. Many-

layered, harmonious, full, nutty aroma, wonderful

Preparing Matcha and Kabuse powder

Preparing Matcha and Kabuse powder is easier than you might think. First you should sieve the powder used (fine kitchen sieve or KEIKO Matcha sieve (ar-ticle 566). The powder is portioned with a bamboo spatula (Chashaku), placed in a large Matcha bowl (Chawan) and whisked with a tea-whisk made of bamboo (Chasen). Matcha can also be easily prepa-red with an electric milk frother.

There are two types of Matcha: light Matcha (Usucha) and strong Matcha (Koicha). To make “Usucha”, put 1 to 2 spatulas or a small le-vel teaspoon (approx. 0.8 – 1.5 grams) of Matcha in an empty Matcha dish pre-warmed with hot water. Pour 70-100 ml of boiled water which has been allo-wed to cool to about 80°C over the powder. The dish should be so big that it is less than one-third full.

Start by rubbing the powder on the base of the dish with the tea brush and then whisk it with

quick, straight (not circular) hand movements until it is frothy (about 20 seconds).

Before drinking the Matcha through the froth, place a tea

candy such as “Mapan” or “Apripan” on the tongue and then enjoy the tea. Together with the candy, the Matcha becomes a

wonderful experience for the tastebuds.

Tip: to make it easier to produce a fine froth, you can start by mixing the tea into a creamy paste with just two teaspoons of cold water, and then whisking to a froth with the 80°C water as described before.

Concentrated Matcha “Koicha” is a specialty made by using premium traditional Matcha varieties or Soshun Kabuse powder, all of which contain fewer tannins.

Start by rubbing the powder on the base of the dish with the tea brush and then whisk it with



candy such as “Mapan” or “Apripan” on the tongue and then enjoy the tea. Together with the candy, the Matcha becomes a


Tip: to make it easier to produce a fine froth,

Start by rubbing the powder on the base of the Start by rubbing the powder on the base of the dish with the tea brush and then whisk it with



candy such as “Mapan” or


For this, double the quantity of tea and reduce the quantity of water to create a fragrant, thick Matcha with a dense froth.Storage: green tea powder is very sensitive. Matcha and Kabuse powder should be stored in cold conditi-ons – ideally in the freezer. We recommend to leave the powder in the package and press the air out be-fore closing with a grip. If possible, use the powder within 6 weeks of opening.

Recipes with Matcha or Kabuse powder

Matcha and Kabuse powder are a discovery for inno-vative cuisine. They are an invigorating ingredient for drinks, sweet and savoury foods, desserts, ice cream and cookies. You can also use Kabuse powder as an alternative to Matcha. This has a somewhat lighter color and a fine, bitter note which gives a special tang particularly to sweet drinks or desserts. Here are a few recipe suggestions to inspire you. There are no limits to your imagination!

Tip: you can also mix all Matcha and green tea powders with whole tea leaves in a teapot with a fine sieve and enjoy a particularly aro-matic infusion.

Matcha fruit drink

Place ice cubes in a glass until it is half full. Pour over mango, apple, orange or pineapple juice. The juice should be cooled so that it doesn’t mix immediately with the Matcha. Now whisk 1 level teaspoon of Matcha or green tea powder in a dish with 50 ml wa-ter and pour over the juice in the glass. Round off with coconut syrup, agave syrup or a scoop of vanilla ice cream to taste.

matic infusion.

Matcha fruit drink

Place ice cubes in a glass until it is half full. Pour over mango, apple, orange or pineapple juice. The juice should be cooled so that it doesn’t mix immediately with the Matcha.

dish with 50 ml wa-ter and pour over the juice in the glass. Round off with

matic infusion.

Matcha fruit drink

Place ice cubes in a glass until it is half full. Pour over mango, apple, orange or pineapple juice. The juice should be cooled so that it doesn’t mix immediately with the Matcha.

dish with 50 ml wa-ter and pour over the juice in the glass. Round off with

Tip:tea powders with whole tea leaves in a teapot with a fine sieve and enjoy a particularly aro-matic infusion.

tea powders with whole tea leaves in a teapot with a fine sieve and enjoy a particularly aro-matic infusion.

Matcha Latte or Matcha Genmai Latte

Warm and froth up 100 ml milk. Whisk 1 tsp Matcha with 60 ml hot water, add to the

milk and sweeten as re-quired. Dust with a little cinnamon,

Tencha or Matcha if liked. Garnish with a teaspoon of roasted rice (Gen-mai) and you have Matcha Genmai Latte!

You can also serve it as green iced tea in a glass with a scoop of vanilla ice cream. Garnish with ca-ramel syrup or fruits such as strawberries, raspberries etc.

Matcha Ice Cream

2 cups of milk4 egg yolks

2/3 cup sugar1 tbsp cornstarch

1/3 tsp salt4 tbsp Matcha or Kabuse

green tea powder 2/3 cup hot water

1 cup of cream1 medium orange, segmented

fresh cherries

Warm the milk to 60 °C in a small pot and remove from the heat. Beat the egg yolks with a whisk and add the sugar, cornstarch and salt.Gradually add the mass to the warm milk, beating all the time; do not allow lumps to form. Sieve the milk mixture into a pot.Warm over a low heat, stirring constantly with a woo-den spoon until the milk thickens. Remove from the heat and set to one side. Whisk the Matcha into a paste with the hot water.Whisk the cream until it is semi-stiff, add to the milk cream and add the Matcha paste. Mix everything well and place in a plastic or metal container. Place into the

Garnish with a teaspoon of roasted rice (Gen-mai) and you have Matcha Genmai Latte!

You can also serve it as green iced tea in

Garnish with a teaspoon of roasted rice (Gen-mai) and you have Matcha Genmai Latte!

You can also serve it as green iced tea in


Warm and froth up 100 ml milk. Whisk 1 tsp Matcha with 60 ml hot water, add to the


Tencha or Matcha if liked.


Warm and froth up 100 ml milk. Whisk 1 tsp Matcha with


Tencha or Matcha if liked.

1 medium orange, segmented1 medium orange, segmented

freezer; after two hours, mix with a spoon or fork and allow the freezing process to continue. Mix the ice cre-am several times while it is freezing. Serve garnished with orange slices and cherries.Tip:Alternatively you can just sprinkle Matcha or Kabuse powder over shop-bought ice cream with a small sieve and allow it to melt slightly. You can then draw beauti-ful green patterns on the surface with a fork.

Matcha banana shake

Purée 1 ripe banana, 1 cup of milk, a little water, a few ice cubes, 1 tablespoon honey or agave syrup and 1 tsp Matcha in the mixer, decorate as liked and serve in a glass.

Matcha syrup

Stir 1 tsp. Matcha in a little honey, maple or agave sy-rup. For a marvelous topping on vanilla

ice cream, pudding, creams and other desserts or as the basis of sparkling Matcha wine.

Sparkling Matcha wine

Matcha in sparkling wine gives the spirits a titillating lift and is suitable for many occasions. Prepare a strong Matcha (Koicha) and add to sparkling wine as liked. Alternatively you can add Matcha syrup (see above).

Matcha cocktails with or without a twist

Matcha can be added to most cocktails to make an in-vigorating drink. Matcha is also ideal as a non-alcoholic alternative to alcoholic ingredients, for example as Matcha Caipirinha or Virgin Pina Colada.

Matcha Smoothie

Purée ½ cup natural yogurt, ½ cup apples and other fruit, 1 to 2 tablespoons honey or other sweetener, 1 teaspoon Matcha and a few ice cubes in the mixer. Decorate as liked and serve in a glass.

rup. For a marvelous topping on vanilla ice cream, pudding, creams and

Sparkling Matcha wine

rup. For a marvelous topping on vanilla

KEIKO Matcha and KEIKO Kabuse powder are orga-nically cultivated in compliance with EC regulation 834/2007, control board DE-ÖKO-013. Analyses have shown that they contain no residues.

We have special accessories available for Matcha and Kabuse powder. Ask your dealer for the KEIKO catalogue or visit our website at www.keiko.de. Here you will also find further information about Japanese green tea, tea accessories, green tea chocolate, prali-nes, wafers and candies.

Matcha dishes – sales display

At our company head-quarters in Diepholz we not only stock the normal catalogue range but also a collection and sales dis-play of rare Matcha bowls from Japan and other tea utensils, partly historical and partly contemporary. You are also welcome to make an appointment to

visit us outside business hours.

Shimodozono International GmbHStrothestraße 50 · D-49356 Diepholz, Germania+49 (0)54 41 - 99 59 56 - 0 · [email protected]

matcha & kabuse powder - keiko tee · matcha or green tea powder in a dish with 50 ml wa-ter...

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