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Matcha Hoshinotsuyu
Japanese matcha, Hoshinotsuyu 2021

135,00 DKK510,00 DKK

135,00 DKK510,00 DKK

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Japanese matcha, Hoshinotsuyu 2021

135,00 DKK510,00 DKK

Matcha from Hoshino Seicha

Hoshino Seicha produces 5 quality levels of matcha tea for “thin” tea. The 5 quality levels differ in taste and the intensity of the green colour. The finest quality has the fewest bitter substances and the most intense green colour. The lower the quality contain more bitter substances but this is not to be confused with unpleasant bitter substances in a poor quality tea. The bitter fabrics in Hoshino matcha are finely tuned, and in some teas only give more flavour and fullness. This matcha is suitable for what you call “thin” tea, which is still a full-bodied tea with creamy foam on top.

Hoshinotsuyu is No. 4 on the quality barometer, ie. the second best. The taste is mild and the consistency is creamy. In the aftertaste you may experience notes of grass and seaweed as well as a mild mineral taste. This matcha has slightly mild bitters, which also helps to give body and taste.

Matcha consists of the finest leaves from this year’s first harvest, 1st flush also called ichi ban cha. The shrubs have been covered with “roof” of bamboo mats so that the leaves are not exposed to direct sunlight. This process makes the leaves produce more chlorophyll in an attempt to grow under the diminished light. The concentrated level of chlorophyll is the reason for the vibrant green colour of the matcha tea. After the fine fresh leaves have been picked, they are steamed and dried, after which they are ground in a stone mill to a very fine powder. Matcha has an invigorating effect and a high content of vitamins as well as antioxidants, including catechins.

This tea from Hoshino Seichaen, is produced by a family-run company founded in 1946 and today is run by the brothers Yamaguchi, who over the last 10 years have trained the next generation to take over in the near future. Hoshino Seichaen is a well-known and widely recognized tea producer in Japan. Hoshino Seicha is home to Yame in Fukuoka.



Japanese matcha, Hoshinotsuyu preparation

It takes a little practise to learn to prepare a matcha but once you have the skill the preparation itself becomes part of the enjoyment of drinking matcha. When preparing matcha, the following equipment is used:


chasen – a bamboo whisk

chasaku – a spoon made of bamboo

chawan – a matcha bowl

small sieve – (for making the matcha power as fine as possible)


Step 1) Preheat the bowl (chawan) with a little warm water and then wipe it.

Step 2) Scoop two measures of matcha with the bamboo spoon (chasaku) in the matcha bowl (chawan).

Step 3) Add 100 – 150ml of 80ºC water into the bowl (chawan), after which you whisk strongly for approx. a minute. It is important that you hold the bowl firmly so that you know it is steady, whisk in a zig-zag or M-shape motion.

Finally, you can slowly move the whisk back and forth to break the small bubbles in the foam.

Serving suggestion. A small sweet cake or a little dried fruit goes very well with matcha. In Japan you will find an impressive range of sweets for matcha. These are often made from sweetened bean paste or sweetened rice.

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20 gram, 40 gram, 100 gram

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