Moga Cha

12,50


Moga Cha is the lesser-known and relatively obscure sibling of Matcha. The key difference is that Moga Cha begins with unroasted tea leaves before they are ground into a powder. Prepare this delightful Japanese Moga Cha in the same manner as you would a matcha.

Dosage

1,5 grams / 100 ml

Temperature

70-75 °C

Bag Content

50 gram

Country Of Origin

Japan

Ordered before 17h30 = shipped today

Description

Description

Moga is a ground green tea from Japan. Unlike Matcha, the Tencha used for Moga is not roasted. Instead of being roasted in an oven as with matcha, the raw leaves are directly ground. As a result, its flavor profile is distinct: it’s spicier, sweeter, and less bitter.

Moga Cha can be consumed both hot and cold, and it’s versatile enough to be used in preparations like cakes, smoothies, and lattes.

Both Matcha and Moga Cha exhibit a beautiful, bright green color. The quality can be discerned from the fineness of the grain and its color: the finer and brighter the hue, the higher the quality. The most refined powders are utilized in the Japanese tea ceremony, while the coarsest ones find their way into baked goods.

Tasting notes: Raw, slightly grassy, sweet, and hardly bitter.

Moga Cha Production:

Tencha is made using a tencha oven. However, on tea farms without such an oven, it’s becoming more common to deliver tea leaves as tencha using sencha production equipment. This is known as “simplified tencha” or “moga cha”. While tencha can easily be separated from the stems, moga cha has slightly twisted stems, making separation more challenging. This results in a more robust flavor.

During World War II, matcha was recommended for efficient caffeine consumption, but the existing tencha ovens couldn’t meet the demand. This led to the use of sencha production equipment and the invention of moga cha. Moga cha production dipped for some time, but has recently resurged due to the increasing demand for matcha.

Dosage:

For adults, it’s recommended to consume up to 2 servings of Moga Cha daily. Morning and mid-afternoon are usually the best times to enjoy your Moga Cha.

However, it’s better not to consume it in the evening since Moga Cha contains a substantial amount of caffeine.

Brewing Method:

  • Scoop 1.5 g of Moga Cha into a bowl.
  • Add 80 ml of cold or warm water (70-75°C).
  • Whisk for about 45 to 60 seconds with a “chasen” in an ‘M’ pattern until a jade-green froth forms.
  • Drink directly from the bowl.

Our stock of Moga Cha is limited, so don’t wait too long to try this delightful matcha variant!

Ingredients:

Moga cha.

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