ELEPHANT IVORY KENYA WHITE MATCHA

(Matcha Tea – Made to Japanese Specifications)

Naturally antioxidant boosted with High altitude Kenya tea.

Small Batch Manufactured and Packed in Canada. HACCP Certified.

Ingredients From: Kenya

Region(s): Nandi Highlands / Kericho

Shipping Port(s): Mombasa

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

Growing Attitudes: 5500 – 6500 feet above sea level

Manufacture Type(s): Traditional Matcha process, Small batch crafted, 100% natural.

Cup Characteristics: Exquisite flavory tea notes that are classic to luxury White Kenya Tea. Crisp yet smooth.

Luxury Ingredients: White & Green tea.

Antioxidant Level: Super High

Caffeine Content: Low

Shelf Life: About 3 months.

Information:
For centuries, ivory was considered one of nature‟s most important materials. Since almost the dawn of human history, it was harvested from elephants, and sometimes hippos, whales and narwhals, for use in the manufacture of an immense range of items.
At various points in human history, everything from fans and corsets, to horns, statues, goblets, false teeth and piano keys were made from hard white substance. Unfortunately of course, ivory was typically harvested from live animals that were killed only for their tusks. By the mid to late 20th century, elephant populations were on a rapid decline because of the lucrative international trade in tusks. Thankfully, in 1975 the Asian elephant was placed on Appendix One of the Convention on International Trade in Endangered Species, followed by the inclusion of the African elephant in 1990.

Nowadays, unless you‟re a poacher, and we sincerely hope you aren‟t one, the closest you‟ll come to pure white ivory is Elephant Ivory Kenya White Matcha. Manufactured from exceptionally antioxidant-rich tea grown up above the “pest-line” where pesticides aren‟t required, this Matcha offers a boost of flavor and health that‟s practically as rare as real tusk ivory itself. To make the tea, the youngest leaves on the bush are plucked and processed, then ground in a traditional Japanese-style matcha mill until it has reached the perfect, densely powdered consistency connoisseurs the world over prize.

Like the majestic African elephant it is named for, the cup produced through the process is a truly magnificent site to behold – thick and frothy with deep round grassy notes, Elephant Ivory is destined to go down in history as one of the world‟s greatest matcha teas.

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)

STORAGE
For the vacuum fresh benefit, after opening use within 3 months.

(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 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).
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).

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, ½ cup ice, juice of ½ 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.

RECOMMENDATION:
We recommend the use of our ‘1 Cup of Perfect Matcha’ measuring spoon for best results.

ANTIOXIDANT BENEFIT:
When consuming matcha you actually consume all the tea leaves. Scientific testing in Japan has indicated that on account of this fact the antioxidant benefit of matcha can be up to 5-9 greater then with normal green tea consumed in the conventional manner.

Interesting fact: Matcha made from high altitude teas such as Kenya green tea or Kenya white tea, have some of the highest antioxidant levels recorded for tea - considerably more than Japan green tea.

FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today‟s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Ideal Brewing Temperature: 100ºC/212ºF.
Minimum Brewing Temperature: 90ºC/194ºF.

Even more brewing methods:
HOT TEA BREWING RECOMMENDATIONS: AMOUNT TO USE: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea.

BREWING RECOMMENDATIONS: Steep 3-7 minutes. Milk and sugar are not recommended.

ICED TEA PREPARATION RECOMMENDATIONS:
AMOUNT TO USE: To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea.

BREWING RECOMMENDATIONS: Steep 5 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher.