Part­ing Shot

Food and Travel (Singapore) - - Contents -

Imag­ine tak­ing five to ten min­utes each day to pre­pare a cup of matcha: tap­ping in a small spoon­ful of green tea pow­der, pour­ing in 85°C wa­ter, then us­ing slight wrist mo­tions to make M shapes with a bam­boo whisk to turn the liq­uid frothy. Each ac­tion del­i­cate and de­lib­er­ate, it’s no won­der the art of tea mak­ing has been adopted by Zen Bud­dhists. It is this med­i­ta­tive ben­e­fit that the founders of In­ner Matcha want to share, along with pre­mium green tea from Ise Bay in the Mie Pre­fec­ture. Matcha also holds an­tiox­i­dant prop­er­ties, mod­er­ate caf­feine that is re­leased with nat­u­rally oc­cur­ring amino acids, and en­hances your me­tab­o­lism. An of­fer­ing of dif­fer­ent qual­i­ties of green tea, tea-mak­ing tools and tea ware is avail­able at their web­site.

Visit www.in­ner­matcha.com for more in­for­ma­tion.

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