Tuesday, 26 September 2017

Vegavero Organic Japanese Matcha

Vegavero started life as a family business and now includes an eclectic team from around Europe, with a wide knowledge base from nutritional science to marketing.   A vegan company based in Berlin, they have an online Amazon store, offering high quality vegan food supplements, made from plant extracts, free from all animal products and registered with The Vegan Society, which gives reassurance.   The provenance of each product is fully traceable, like this matcha which is organically cultivated from Japan's Kagoshima region, then steamed, dried and shipped.

Vegavero are conscious of their carbon footprint, so their production facilities and offices operate on 100% green energy and they actively cut down on waste as far as possible.   They are also in partnership with an organisation to provide opportunities and secure jobs for the disabled.

I was lucky enough to be sent a sample of their matcha tea and being a matcha virgin I was very excited to try it.   I did a little research regarding the ritual of Japanese tea drinking, where the tea ceremony centres on the preparation, serving and drinking of matcha as hot tea, which embodies a meditative spiritual style.   Blends of matcha are given poetic names usually by the creator of the blend, or by a grand master of a particular tea tradition, so matcha tea has a rich traditional heritage.

I made matcha tea and was pleasantly surprised, with such a vivid green colour, I expected it to be bitter, yet it was delicate and smooth, with herbal overtones and quite soothing.

Next up was a smoothie, after a thorough search on Google and my kitchen cupboards, fridge and freezer, the recipe called for matcha, almond milk, medjool dates, banana, peanut butter and some spinach.   This is one nutrient packed glassful and a great start to the day, its a cocktail of protein, antioxidants, calcium, iron the list goes on, sadly my photo was not the best.

I tried matcha latte next, recipe courtesy of Deliciously Ella, though I used maple syrup to replace the honey, it perked me up after a busy morning in the kitchen cooking.

I am not sure what a Japanese grand master would think of matcha in a dip, but I had no spirulina powder for the recipe.   The base of the dip was avocado, jazzed up with the green and taste of the matcha, it worked really well, layered in chickpea crepes, with fried mushrooms.

I also found an interesting recipe for spring vegetable macedonia with matcha dressing, I never knew matcha was such a versatile product, I thought you just made tea with it.

I am a matcha convert, in fact it has toppled green tea from the number one spot, as it is much more versatile for not only drinks, but in cooking too.

Disclaimer:   I received free samples of this product and have not been paid for this review and all opinions are my own.

1 comment:

  1. Really very interesting and very valuable information about the Japanese Matcha well done.
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