Chai Matcha - Bengal Club, Powder Tea

Bengal Club Chai Matcha

CUP CHARACTERISTICS: Smooth green tea enlivened with fresh Malabar spices. Peppery and saucy finish. Memories of Bombays Chai Wallah. 

INGREDIENTS:Green tea, Ginger, Cinnamon, Cardamom, Black + White pepper, Clove, Nutmeg. 

INGREDIENTS FROM:Japan / Kenya / China / India 

REGION(S):Kagoshima / Nandi Highlands / Zhejiang Province / Kerala 

GROWING ALTITUDE(S):1500 - 4900 feet above sea level 

GRADE(S):Fine Matcha 10-16 micron. Made to Japanese specifications 

MANUFACTURE TYPE(S):Traditional Matcha process, Small batch crafted, 100% natural 

ANTIOXIDANT LEVEL:Very High 

CAFFEINE LEVEL:Medium 

KOSHER:Yes 

VEGETARIAN:Yes 

VEGAN:Yes 

ARTISANAL NOTES:Small batch blended and packed in Canada. 

INFUSION:Forest green 

INFORMATION:
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, Master Taster's 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 Blue Monkey 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. 

STEEPING TIME

Blue Monkey Tea recommends 4-5 min 

SERVING RECOMMENDATIONS:
MILK OK, SUGAR OK, LEMON NO, MINT NO

IDEAL BREWING TEMPERATURE: 85C/185F.

For Food Safety reasons bring water to 100C/212F and let it cool down to 85C/185F. 

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 half a teaspoon of Matcha in your cup. Infuse with 8oz/250ml of water, whisk briskly and enjoy. 

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. 

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

ANTIOXIDANT BENEFIT:For a greater antioxidant benefit brew longer and use more tea.

MAKING MATCHA
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)

(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 spoon 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.