MALAWI GREEN BANDA

Fresh and lively tea flavor with mild pear notes. Light astringent finish.

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100 g	$25.35 / per cup $0.25
250 g	$58.09 / per cup $0.23
500 g	$105.63 / per cup $0.21

Category: Green, Matcha, Premium

Type: Matcha Tea

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Description
Product Information
Brewing Instructions

In terms of perfect locations for growing tea, the mountains of Malawi's Thyolo district are right up there with the Assam Valley, Darjeeling, Fujian and Kenya's Rift Valley. Conditions in the region are ideal - the soil is nutrient rich, sunlight is bright and there is enough rainfall to all but negate the need for irrigation. The following poem, attributed to an unknown Malawian poet sums it up nicely:
Your rocks
Protect the soil from eroding
Tea, coffee and rubber plants
Thrive in your breeze
Springs emanating from your eyes
Provide rivers which give us water.

Thanks to these excellent conditions, teas grown high up in the mountains flush vigorously and develop exceedingly high antioxidant levels. Subsequently, when we began searching the world for exceptional teas to transform into Matcha, we knew the Thyolo district would be one of our first stops. (To be specific, we knew that one of our first stops would be at Satemwa Estate, Malawi's premiere tea farm.)

From the first sip, we knew we had made the right choice in selecting the leaf to produce this Matcha. On the nose, the infusion is bright with hints of grass. In the cup the tea is thick and rich, laced with notes of honey and moss. From Malawi to you - a stunning Matcha, enjoy.

How is Malawi Green Banda made?

This fabulous Matcha is made by stone grinding Dryer Mouth green tea according to ancient Japanese Principles. The result is a powdered tea in which the leaves themselves are consumed as part of the drink. Since the leaves themselves are consumed, Matcha contains high levels of L-Theanine, an amino acid that has been shown to reduce mental and physical stress.
Tea Type: Green Matcha

Country: Malawi

Region: Mulanje

Grade: Fine Matcha 10-16 micron. Made to Japanese specifications.

Altitude: 3500 - 5000 feet above sea level

Manufacturer Type: Traditional Matcha process, Small batch crafted, 100% natural.

Ingredients: Green tea

Cup Characteristics: Fresh and lively tea flavor with mild pear notes. Light astringent finish.

Infusion: Tending dark green with golden highlights.
Brewing Matcha: One common misconception people have of Matcha is that is must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways. We will detail some popular choices here, as well as the ceremonial method.

Hot matcha latte brewing methods - fast method: Use 1/2 tsp. (1g) per 8oz. (225ml) serving. Add 1/2 tsp. (1g) to base of cup and add 2oz. of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. (Try maple syrup or honey)

(Best and Most popular) Hot matcha latte brewing methods - Recommended method: Makes 2 cups (halve the ingredients to make 1 cup):

You will need a few items to prepare Matcha Lattes:
1. Matcha measure or tea spoon.
2. 16 oz. stainless steel carafe.
3. Espresso maker.
4. Matcha.
5. Flavoring syrup.
6. Milk 2% (Almond, soy or rice milk).
7. Long stir spoon.
To start, measure approximately 15oz. (450 ml) of milk into stainless steel carafe. Add 1 teaspoon or 2 matcha measures of Matcha. Stir with long spoon to combine with milk. Add 1 oz. (30 ml.) of flavoring syrup. Froth vigorously with frothing wand from espresso machine. When blend is smooth with micro bubbles, pour into cup. The aroma is great, it tastes better and you get all of the goodness from tea. Very invigorating! You may substitute 2 tablespoons of either Maple syrup, Agave syrup or Honey for the flavoring syrup to taste.

We recommend using a measuring cup to prepare and use as a training guide, and with practice a Matcha Barista should be able to prepare using a Freehand method - or also known as winging it. The measure, however, takes out the guesswork.

Don't forget to clean your equipment - this avoids contaminating future beverages.

Hot tea brewing method: Bring filtered or freshly drawn water to a rolling boil and let cool to roughly 180'F/82'C. Place approximately a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy.

Ceremonial Matcha: Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools. (Bowls, scoops, and a whisk).
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3. Pour the water out and dry the bowl with a paper towel.
4. Using your teaspoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In a slow "m" motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8. Consume immediately. (In Japan, it is customary to drink the entire bowl in 3 quick slurps).
Brewing Cold

Iced matcha latte brewing methods: Use 1/2 tsp. (1g) per 8oz. (225ml) serving. Add 1/2 tsp. (1g) to base of cup and add 2oz. of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk (or substitute) and sweeten to taste. Cool for 30-60 minutes and pour over ice/

Slow brewed Iced Matcha: Place 3 level teaspoons of Matcha into a glass pitcher. Fill pitcher with ice and let sit. After a few hours, ice will have melted and tea brewed. Stir vigorously to ensure the Matcha goes into suspension. Pour over ice and enjoy!

Matcha Ginger Tea with crushed ice and lime: (Ingredients - 2 level teaspoons of Matcha, 2 tablespoons of chopped ginger, 1/2 cup ice, juice of 1/2 lime, dash of honey)
1. Blend ice, Matcha and ginger in a blender until ice is crushed
2. Pour into a chilled glass.
3. Add lime juice and honey to taste.