ingredient information
Tea Green Matcha Organic
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Matcha (???, pronounced [mat??a]) is a variety of finely-powdered green tea. Matcha Uji means "froth of liquid jade"[1] and the cultural activity called the Japanese tea ceremony centers around the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is now a common ingredient in sweets. It is used in castella, manju, and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and green tea ice cream. Even the Japanese snack Pocky has a matcha-flavoured version. Matcha may also be mixed into to other forms of tea. For example it is added to genmaicha to form what is called matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha). The use of matcha in modern drinks has also spread to North American cafés where, as in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A popular drink is the iced matcha latte[9]. It is available at Jamba Juice as an add-on to the Matcha Blast and also as an energy shot mixed with either soymilk, fresh-squeezed orange juice, or both. Starbucks has also introduced a Green Tea Latte and a Green Tea Frappuccino, both which contain green matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs (including Zen liqueur, manufactured by Suntory).[10] The health benefits of green tea and matcha have also raised significant interest in North America. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.