Matcha Pakistan | Buy Matcha Green tea in Pakistan |Premium & organic

Is Matcha tea available in Pakistan? How to order

All matcha is not created equal. The quality of matcha you buy makes all the difference in the health benefits that you get from it. Most matcha today is grown in China and Japan, and some are cultivated in contaminated soil that can contain toxic metals like lead.

For this reason, it’s crucial to buy your matcha from a reputable source so that you know exactly what is in it. Buying organic is even better, as it ensures you get a product that is free from synthetic pesticides and didn’t pollute the planet as it grew.

At Matcha Pakistan Store, we believe in serving you only the best matcha tea on the market, which is why we are proud to sell matcha in Pakistan and we are the No.1 Matcha shop in Pakistan. This organic, Japanese green tea is of the highest quality, healthy, and delicious drunk hot, added to smoothies or mixed into your favorite baking recipe. Try our Matcha for yourself, and you’ll soon understand why this special drink has been celebrated throughout Japan for so many centuries. Don't forget a matcha bowl, strainer, and whisk! 

Our products are imported from JAPAN and are USA- GMO verified. We offer #Culinary and #Ceremonial grade #MATCHA teas. call +92 302 4184220 to order, CASH ON DELIVERY. 

Introduction to Matcha

 The act of getting ready and drinking powdered tea was first advocated more than 900 years back by Chinese Zen Buddhist priests. Conventional Matcha planning is in this way formal and reflective commonly, requiring standard apparatuses and following a cautious bit by bit process. In the eleventh century, this ceremonial was imparted to the Japanese, who have been getting ready and tasting the foamy tea drink from that point forward. In any event, when powdered tea dropped out of notoriety in different pieces of Eastern Asia, it has reliably kept up its conspicuousness in Japanese culture. Truth be told, the word Matcha originates from Japanese: "mama" means scoured or ground, while "cha" signifies tea.

Japanese Matcha tea is a fine powder produced using green tea leaves. Like all tea, Matcha is produced using the tea plant Camellia sinensis. Tea developed explicitly for Matcha is basically developed in two Japanese areas: Uji in Kyoto and Nishio in the Aichi prefecture. Tea leaves developed for Matcha are extraordinarily conceal become through the span of three weeks. Protecting the plant from direct daylight induces an overproduction of chlorophyll, which adds to Matcha's unmistakable splendid green shading. What's more, concealing the plant yields an expansion in the amino corrosive theanine, which is thought to give the beverage its profound umami flavor.

At the point when the plants are prepared for collect, the leaves are hand-picked, steamed, dried, destemmed and deveined. The unadulterated leaves, known as "tencha" at this stage, are then expertly ground into a fine powder. While the crushing procedure is generally finished with a stone plant or mortar and pestle, powdering machines are presently frequently used to create a higher volume of Matcha in a shorter measure of time.

BUT FIRST, WHAT IS MATCHA?

Matcha is pure green tea in powder form. Instead of steeping the leaves, you consume the whole leaf ground into a fine powder. You whisk the green tea powder in hot water to prepare it for drinking.

Just like regular green tea, Matcha is made from the leaves of the Camellia Sinensis plant, which is the tea plant we wrote about here. There are different varietals of the tea plant and three that grow the best leaves for matcha production: samidori, okumidori and yabukita. The plants are shade grown for 4-6 weeks before harvest. After plucking, the leaves are lightly steamed then dried. The stem and veins are removed and the leaves are ground into a fine powder, which is matcha.

WHAT MAKES MATCHA SO SPECIAL?

Matcha has so many unique qualities that sometimes it’s hard to believe that it comes from the same plant as oolong and black tea. One is not ‘better’ than another and comparing tea types in that way will keep you closed off from a whole world of exciting tea. Keeping that in mind, let’s explore what makes matcha unique and special.

Shade growing

There’s nothing quite like seeing in person how matcha is made, but we’ll do our best here to describe the process. Each year, between 4 and 6 weeks before harvest, the tea plants destined to become matcha are covered from direct sunlight. A traditional covering called Tana covers the plants with woven straw mats or a modern style covers them with black vinyl sheets a few feet above the tea plants. These mat covers are added by hand one layer at a time each week with subsequent layers being placed on top of the previous ones. This is a slow and gradual process decreasing the amount of light until about 90% of the light is blocked.

The sun deprived plants then increase their production of chlorophyll to assist in photosynthesis due to the lack of sunlight entering the tea field. The boost in chlorophyll is what gives the leaves the vibrant jade green colour for premium matcha. Another effect of shade growing is the amino acids in the leaves aren’t broken down from direct sunlight, so the final powder has a more natural sweetness in flavour and aroma with little to no bitterness. One key amino acid that is preserved is L-Theanine. L-Theanine is responsible for helping in cognitive function, increasing the mind’s ability to focus. Its effects are similar to adaptogens, aiding in the regulation of stress.

Unique Method of Production

When the leaves are ready to be harvested, only the finest tea buds are picked - usually the youngest and greenest small top leaves. Once harvesting is complete the leaves are immediately taken to be steamed, preventing any oxidation to occur. After the steaming process the leaves need to be dried. Drying the leaves can be done by air-drying in a vertical wind tunnel.

Next, the leaves need to be destemmed and deveined. This is done mainly by air and an electrostatic process. Veins and stems are heavier than the leaf, making it easy for the meat of the leaf will be separated out. This meat of the leaf is called Tencha. Tencha is almost exclusively used for matcha production. Tencha is now ready to be processed into smaller pieces in preparation for the final stage, grinding.

The tencha leaves are ground into a micro-fine powder. Grinding is done in a temperature and humidity controlled room. The finest grinding stones called Ishiusu are hand-carved and have been used in matcha production for centuries.

Locate Matcha Store in Lahore, Pakistan