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Japanese matcha, Yame no tsuyu

Fra: 18,00 

Specification:

  • Origin : Fukuoka, Yame, Japan ( single estate )
  • smagsnoter: spinach, grass, sea, cacao
  • Harvest : May 2019
  • Quality : No. 4 out of 5 quality grades, for ”thin tea” (Usucha)

Preparation

When preparing matcha, the following equipment is used, of which the bamboo whisk (chasen) is the most important. When you have come to enjoy the taste of matcha, the preparation itself with the use of the finely crafted tools become part of the joy. Bamboo whisk – chasen, bamboo spoon – chasaku, matcha bowl – chawan

Step 1) Preheat the bowl with warm water and then wipe.

Step 2) Using the chasaku (2-3g), put two spoonfuls of matcha into the tea bowl.

Step 3) Add 100ml of 80 degrees (C) hot water in the bowl, then whisk vigorously in a zig-zig or M-shape motion for a little over thirty seconds It is important that you hold the bowl firmly so that it remains steady during the whipping.

At the end of the whisking process move the chasen slowly and lightly back and forth across the surface of the foam to pop any of the larger air bubbles and to create a smoother foam.

Servering suggestion, a little sweet cake or some dried fruit along with the tea. In Japan you will find an impressive range of sweets for matcha. These are often made from sweetened bean paste or sweetened rice. Keep dry and cool.

Clear

Matcha from Hoshino Seichaen

Hoshino Seichaproduces 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.

Yame no tsuyu No. 4 on the quality barometer, ie. the second best. The taste is full of character and the consistency is creamy. In the aftertaste you may experience notes of grass and seaweed as well as a bitter chocolate aftertaste 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. 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. Ingredients: green tea Matcha is the tea one uses in the Japanese tea ceremony.

Servering suggestion, a little sweet cake or some dried fruit along with the tea. In Japan you will find an impressive range of sweets for matcha. These are often made from sweetened bean paste or sweetened rice. Keep dry and cool.

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