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Japanese Matcha, Yamenotsuyu (Ceremonial)

185,00 kr.680,00 kr.

SKU N/A Category

Specification:

  • Origins : Fukuoka, Yame, Japan ( single estate )
  • Flavour notes: nuts, white chocolate, spinach
  • Harvested : May 2024
  • Quality of service : No. 4 out of 5 qualities for "thin tea"

Hoshino Seichaen produces 5 quality levels of matcha tea to "thin" tea. The 5 quality levels differ in taste and the intensity of the green colour. The finest quality has the least bitterness and the most intense green colour.
The lower the quality the more bitters, not to be confused with unpleasant bitters in a poor quality tea, and none of the teas from Hoshino are low quality, therefore no unpleasant bitters.
The bitters in Hoshino matcha are finely balanced, and in some teas only add flavour and body. This matcha is suitable for what is called "thin" tea, which is still a full-bodied tea with a creamy foam on top.

Yamenotsuyu is number 4 on the quality barometer, the second best. The flavour is mild and the texture is creamy. In the aftertaste, you can detect grass and seaweed and a mild mineral flavour. This matcha has a slightly mild bitterness, which also contributes to the flavour.

Serve a small sweet cake or some dried fruit with the tea. In Japan, you'll find an impressive range of matcha sweets. These are often made from sweetened bean paste or sweetened rice. Store in a dry and cool place.

Description

Japanese matcha, Yamenotsuyu preparation:

When preparing Japanese matcha, Yamenotsuyu, the following equipment is used, of which the whisk is the most important.

- Tea bowl ( Chawan ).

- Bamboo whisk ( Chases ).

- Bamboo teaspoon ( Chasaku).

- Tesi or sieve.

When you get really excited about enjoying matcha, you also discover the joy of the preparation itself and the fine craftsmanship that goes into it.

  1. Preheat the bowl with a little warm water and wipe it dry.
  2. Take two measures of small top with the spoon and strain the tea into the matcha bowl.
  3. Add 1 - 1 dl. 80 degree water to the bowl and whisk vigorously for about a minute. It is important to hold on to the bowl firmly so that you know it will remain standing, then whisk vigorously in a zig-zag or M-shape.
  4. Finally, you can slowly move the whisk back and forth to close the small air holes in the foam.

Serve a small sweet cake or some dried fruit with the tea. In Japan, you'll find an impressive range of matcha sweets. These are often made from sweetened bean paste or sweetened rice, in an artistic execution.

 

 

Additional information

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100 grams, 20 grams, 40 grams

Japanese matcha, Yamenotsuyu preparation:

When preparing Japanese matcha, Yamenotsuyu, the following equipment is used, of which the whisk is the most important.

- Tea bowl ( Chawan ).

- Bamboo whisk ( Chases ).

- Bamboo teaspoon ( Chasaku).

- Tesi or sieve.

When you get really excited about enjoying matcha, you also discover the joy of the preparation itself and the fine craftsmanship that goes into it.

  1. Preheat the bowl with a little warm water and wipe it dry.
  2. Take two measures of small top with the spoon and strain the tea into the matcha bowl.
  3. Add 1 - 1 dl. 80 degree water to the bowl and whisk vigorously for about a minute. It is important to hold on to the bowl firmly so that you know it will remain standing, then whisk vigorously in a zig-zag or M-shape.
  4. Finally, you can slowly move the whisk back and forth to close the small air holes in the foam.

Serve a small sweet cake or some dried fruit with the tea. In Japan, you'll find an impressive range of matcha sweets. These are often made from sweetened bean paste or sweetened rice, in an artistic execution.

 

 

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