• Gourmet teas straight from Japan, selected for you by our sommelier
  • Japanese français English italian german
0
Your cart is empty.
MENU
TagLine Here
  • Matcha from Uji, "Tsuru no yoi" 20g
  • Matcha from Uji, "Tsuru no yoi" 20g
NEW

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 Uji and Jôyô in Kyôto. The tea was handpicked.


The nose
This matcha delivers a delicate, sweet, creamy fragrance.


The mouth
With no or almost no astringency, the umami is elegant and without heaviness. This matcha is delicate, is velvety and evokes pastry cream.


Summary
We have here first-rate matcha that is creamy and easy to enjoy.


Technical description
Type of tea: Matcha
Origin: Kyôto Prefecture (Uji, Jôyô)
Cultivar: Samidori, Asahi


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 yoi" 20g

MTC-46-011-020


Point Issue: 55 Pts (USD0.59)
Convert to €
USD59.25
Shipping fees: Shipping costs depend on the weight of the item, destination, and the chosen sending option. A cost calculator is available in your shopping cart.

Customs fees (international shipping): Additional customs fees are charged upon delivery in some countries. In the EU, these fees include customs duties, local VAT, and postal service charges.
Postal service charges in certain countries, such as France, may be reduced by paying in advance through the local postal service website (to do so, you will need the tracking number that we will provide once your order has been sent).

Pictures: The colour and shape of a product may vary slightly from its product image.


Current Reviews: 0