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Bengal Club Chai Matcha
MATCHA 50g
GRADE – Fine matcha 10-16 micron. Made to Japanese specifications
CAFFEINE/ANTIOXIDANT LEVEL: Medium/Very High
Cup characteristics: Smooth green tea enlivened with fresh Malabar spices. Peppery and saucy finish. Memories of Bombay’s Chai Wallah
Luxury ingredients: Green tea, Cardamom, Ginger, Black + White pepper, Cinnamon, Clove, Nutmeg
£ 11.40
Out of stock
PRODUCT ID: 366
Description
Bengal Club Chai Matcha
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 respite 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. We found this stunning matcha and brought it to Natteas collection. 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 Bengal, tell them Natteas sent you. Enjoy – Bengal Club Chai Matcha!
HOT BREWING METHOD:
Bring filtered or freshly drawn water to a rolling boil and let cool to roughly 180’F/82’C.
Use 1/2 tsp.(1g) per 225 ml serving. Add 1/2 tsp(1g) to the base of the cup and add 60 ml 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)Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
For 225ml serving: Into cup add 1/2 tsp. of matcha and 60ml of hot water. Mix vigorously to make a smooth paste. Top with freshly steamed milk + sweeten to taste. Cool for 30-60min. Pour over ice.
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.
