Matcha Bio Kitagawa Tea Paste Hanbe Shoten

Here, the specific bitterness is elegant, noble, very vegetable.

This dough is very sought after because it is easier to associate and identify.

The results will be surprising for the manufacture of breads, genoises, cookies, creams, ganaches, foams, pasta, noodles, raviolis, tofu ... The great advantages of this dough reside in maintaining the pretty natural green color of the Tea to its implementation in cooking and pastry, which, technically speaking is complicated to achieve with the other teas.

This product is sterilized by autoclave and can be kept at room temperature when it is not open. Cut the upper top of the diagonal bag so as to obtain an opening of 1 cm. Leave only the quantity needed, close and keep in the refrigerator. The purpose of the above instruction is to prevent the proliferation of bacteria that can easily develop when exposed to air after opening.

Do not transfer the product to another container to store it. The hue can change depending on the pH, you must always perform prior checking before use. Always check before use and use only after confirmation. The color can also change depending on the ingredients used. Always perform a mixing test and a degradation test before use.

If the pH is high (strongly alkaline), the color will be darker, and the more the color is acid, the more beautiful it will be. The color will be more beautiful if lemon juice is added to the dough. No curator is used. The tea being made from natural tea leaves, the color can vary, but it's not a quality problem. In rare cases, there may be matcha clumps (lumps). In this case, go to the sieve and use it. Quality will not be affected.