Classical thin tea (Usucha) with the name of Ise Shrine’s river called ‘Fifty Bells’
| Origin | Kyoto Pref. JAPAN |
| Ingredients | Matcha |
| Best Before | |
| Tasting Notes | |
| Pack Quantity | 40G |
About This Matcha :
One of the highest grade of thin tea (usucha) of Marukyu-Koyamaen
Of signature Koyamaen teas this is the top-grade usucha or thin tea with its intense, full-bodied and round flavor, minimal tartness, long-lingering pleasant sweet after-taste finish. It is so good we could even give it a try as thick koicha.
HOW TO PREPARE
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2) Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Whisk with a chasen (tea whisk) until foamy.
❖ Before Step 1, Warm your tea bowl. (Optional) Pour hot water in it, then discard all the water and wipe the bowl dry with a cloth. During whisking a cold tea bowl might cool the water down too quickly, which could turn the matcha bitter.
❖ Sift your matcha powder. (Strongly recommended) Matcha clots easily in hot water. To prevent this, sift the powder through a fine strainer.
❖ When your matcha is ready, drink it immediately, because as it cools down it might turn bitter. (Recommended)
❖ Matcha is best fresh. Consume it within a month after opening. (Strongly recommended)
EXTRA TIP
❖ Try iced matcha: pour the prepared matcha over ice.
Reviews
There are no reviews yet.