Japanese Matcha Powder by Marukyu Koyamaen - Matcha ISUZU
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
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)
About Marukyu Koyamaen
300 Years of History
Marukyu Koyamaen is a highly regarded tea grower, procurer and tea blender located in the heart of Uji, Kyoto. The company’s private tea estate has a rich history dating back to 1704. Marukyu Koyamaen offers an unrivalled selection of Japanese green tea, created using a refined combination of modern and traditional processes. The company supplies matcha and other elegant teas to first class hotels, high ranking shrines and temples, as well as the most established tea schools in Japan. Marukyu Koyamaen has also extended its suite of products to include food-grade matcha for sweets and desserts, mostly supplied to gourmet supermarkets
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