Classical thin tea (Usucha) with the name of Ise Shrine’s river called ‘Fifty Bells’
|Origin||Kyoto Pref. JAPAN|
|Ingredients||Green Tea Powder|
|Best Before||DEC (100g) NOV (40g)/ 2022|
|Tasting Notes||Jasmine, Passion Fruit, Peach, Grapefruit, Black Tea|
|Pack Quantity||40G, 100G|
About This Matcha :
This is a bolder matcha than the Aoarashi which comes before it in the portfolio line-up, boasting a far more decisive character, flavors steeped in sharp, tart amino acids. It is a good idea to also try preparing it using lower temperature water (70 °C), as this will significantly take the edge off its tartness besides greatly softening its flavor. Prepared with hotter or less hot water this matcha will impress with a tea with highly distinctive flavors.
How To Prepare :
Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
Whisk with a chasen (tea whisk) until foamy.
- Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
- To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
- After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
- Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)
Extra Tip :
Try iced matcha: pour the finished matcha over ice.