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O-Cha.com's private label organic matcha "Kaoru Supreme" - A finer organic matcha you will be hard pressed to find. This is our top grade of organic matcha. Grown in Kirishima district of Japan's Kagoshima prefecture with only natural organic fertilizers and no agricultural chemicals, it is certified by JONA (Japan Organic & Natural Foods Association), meets JAS certification requirements, and also carries the USDA & European IMO seals (certificates on file.) Extremely fresh, our matcha are ordered shortly before shipped to our customers and are always stored under refrigeration until shipment. Try some today! Net weight 30gm, this product makes approximately 24 servings per can.
This product is also available for automatic monthly delivery!
The expirations we use are very conservative as we have fresh tea available to us at all times. So in reality expired products are usually good beyond the expiration date, but how far would depend on various factors: was ever opened, how it was stored (in the refrigerator?), etc. The date you mention is less than a year after expiration so it would just depend on how you stored it. My best guess is that you could still use it for smoothies and cooking without problem, but again, that depends on how it was stored and the condition of it - only you can make the final determination.
Siempre te esperamos!
There is no hard fast rule, this takes some time and practice to perfect. However, I just made a nice bowl of that using 2 scoops from a traditional Japanese bamboo teaspoon. This came out to 2.5 grams. It took 55 mL of hot water to make it just right, so that would come out to 22 mL of hot water per gram of matcha. That being the case, if you wish to use 70mL, you would use about 3 grams of matcha for that.
As for the temperature, I think your temperature is a bit low. I use 90℃ water to first heat my bowl, and also to pre-wet my whisk. Then I dry off the bowl, add the matcha, then again I use 90℃ poured into a small teacup first to add to the matcha bowl. Of course the water cools down a bit from 90℃ as you transfer between vessels. Whisk vigorously, you should be able to obtain a nice green foam on top. If you don't, it probably means either you used too much water, you didn't pre-heat your bowl, or maybe both. Practice makes perfect!
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