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  • Matcha from Uji, "Tsuru no kasumi" 20g
  • Matcha from Uji, "Tsuru no kasumi" 20g
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Cultivar and technical information
This matcha comes from Uji, which is to say Kyôto Prefecture—the cradle of matcha culture and Japanese tea culture more broadly. Blending (or assemblage, or “gôgumi” in Japanese) has become standard practice for matcha, more so than for other types of teas. This culture of blending is particularly widespread in Kyôto. It is generally very hard to find a tencha (raw, unground material) that combines the qualities of taste, fragrance, and colour. The difficulty of finding such a tencha is why there is this culture of assemblages, to make matcha that is as pleasing as possible.
This matcha was made using spring harvest tencha from Kyôto Prefecture.


The nose
There is a classic, very vegetal fragrance.


The mouth
This matcha is light, is fluid, is slightly creamy and has berry notes. There is no astringency and the umami remains discreet.


Summary
This is a good introduction to matcha, and perfect as an everyday drink.


Technical description
Type of tea: Matcha
Origin: Kyôto Prefecture (Wazuka, Uji-tawara, Minami-yamashiro)
Cultivar: Saemidori, Hôshun, Gokô


Brewing suggestion

  • Quantity of matcha: 2 g
  • Quantity of water: 60 ml
  • Water temperature: 80°C
  • Preparation advice (for usu-cha): Start by pouring 60-65 ml (2.11-2.29 oz) of hot water into a vessel. Then decant 5-10 ml (0.17-0.35 oz) of this water into another vessel.
    Put 2 g (0.4 tsp) of matcha into a bowl and then slowly add the 5-10 ml (0.17-0.35 oz) of water. Use a chasen (bamboo whisk) to carefully stir until the consistency is uniform. This helps to prevent the matcha from clumping. Using 5-10 ml (0.17-0.35 oz) of cold water instead can also help prevent clumping.
    Add the rest of the hot water to the matcha. Hold the chasen gently and whisk vigorously in an M-shaped motion, starting at the bottom of the bowl and moving upwards.
    Even if you are unable to create a large amount of foam, do not overmix or you will lose the matcha’s aromas.
    This is not a method that would be taught in a tea ceremony school, but it was designed to easily give a truly excellent matcha.

Video : How to prepare 'usu-cha' matcha

Matcha from Uji, "Tsuru no kasumi" 20g

MTC-46-009-020


Point Issue: 30 Pts (USD0.32)
Convert to €
USD33.23
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