| ADD TO CART | ||
|---|---|---|
| 100 g | $26.60 / per cup $0.26 | |
| 250 g | $60.95 / per cup $0.24 | |
| 500 g | $110.83 / per cup $0.22 | |
For the most part, the influence of British India has been greatly diminished in her former colony. Still, while even the names have changed, Bombay to Mumbai, Madras to Chennai, and Calcutta to Kolkata, a taste of India's former colonial past can be found if one knows where to look. So it is with Kolkata's Bengal Club, a social and business club founded in 1827. First christened the Calcutta United Service Club by founding president, Lt. Col, the Hon J. Finch, the club has operated continuously into the modern era. To this day it counts among its members the business and social elite of Kolkata, many who have been with the club for generations.
So what does one do at the club? In addition to finding a moment's repose amongst the hustle and bustle of one of the World's busiest cities, one meets with associates to discuss the political climate of the day and shake hands on the latest business deal. One also partakes in a proper British tea service, served each evening in The Terrace room on fine bone china, a distinct holdover of India's colonial past. In fact, where tea is concerned, service at the Bengal Club is often referred to as being "more British than the British".
To celebrate the venerable "Bengal", as it is referred to by those in the know, our Master Taster created this stunning matcha by blending the classic flavors of Indian Chai, with a modern twist, Izu Matcha, to reflect the new, cosmopolitan face of India. From the first sip, this peppery, spicy cup transports you to an exotic world of flavor, tradition and history. If you ever get a chance to visit the Bengal, tell them Metropolitan Tea sent you. Enjoy!
What makes matcha so special? Unlike traditional teas in which the leaves are brewed and discarded, Matcha is powdered and brewed whole. As such, the leaves themselves are actually consumed. In addition to producing incredible mouth feel and a thick, rich cup, this maximizes the antioxidant benefits of the tea, helping it rank amongst the World's most healthful beverages.
Tea Type: China / Kenya / India
Country: Zhejiang Province / Nandi Highlands / Kerala
Region: Shanghai / Mombasa / Cochin
Grade: Fine Matcha 10-16 micron. Made to Japanese specifications.
Altitude: 1500 - 4900 feet above sea level
Manufacturer Type: Traditional Matcha process, Small batch crafted, 100% natural.
Ingredients: Black tea, Cardamom, Ginger, Black + White pepper, Cinnamon, Clove, Nutmeg.
Cup Characteristics: Smooth green tea enlivened with fresh Malabar spices. Peppery and saucy finish. Memories of Bombay�??s Chai Wallah.
Infusion: Forest green and mysterious.
Brewing Hot
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:
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 1/2 of 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).
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)
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