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Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Matcha Hoshinotsuyu
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Matcha Hoshinotsuyu
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)
Japanese Matcha, Hoshinotsuyu (Ceremonial)

Japanese Matcha, Hoshinotsuyu (Ceremonial)

210,00 kr
#2012220-1

Specification:

  • Origin : Fukuoka, Yame, Japan ( single estate )
  • flavor notes: spinach, grass, seaweed
  • Harvested : May 2025
  • Quality : high quality 

Hoshino Seichaen produces 5 quality levels of matcha tea for “thin” tea. The 5 quality levels differ in taste and the intensity of the green colour.  The finest quality has the fewest bitter substances and the most intense green colour. The lower the quality, the more bitter substances, not to be confused with unpleasant bitter substances in a poor quality tea, and none of the teas from Hoshino are of low quality, therefore no unpleasant bitter substances. The bitter substances in Hoshino matcha are finely tuned, and in some teas only help to give more flavor and fullness. This matcha is suitable for what is called “thin” tea, which is still a full-bodied tea with creamy foam on top.

Hoshinotsuyu is number 4 on the quality barometer, i.e. the second best. The taste is mild and the texture is creamy. In the aftertaste you can experience grass and seaweed as well as a mild mineral taste. This matcha has slightly mild bitter substances, which also contributes to the taste.

Serve with a small sweet cake or some dried fruit. In Japan you will find an impressive range of “sweets” for matcha. These are often made from sweetened bean paste or sweetened rice.
Store dry and cool.

Ingredienser: grøn te
Size 20 gram
Due to high demand, this item is limited to one per customer.
Preparation

Matcha usucha (thin tea) instructions:

Vessel: Chawan
Quantity: 2g for 80ml of water
Temperature: 80°C
Time: Whisk for 30-40 seconds

When preparing matcha, the following equipment is used:

- Tea bowl ( Chawan )
- Bamboo whisk ( Chasen )
- Bamboo tea spoon ( Chasaku )
- Tea sieve
- Kettle

Steps
  1. Preheat the bowl with hot water until you can feel the heat emanating from the bowl. Then wipe the inside until fully dry.
  2. Take two measures with the chasaku (bamboo spoon) and strain the tea through the sieve into the matcha bowl.
  3. Add 80ml of 80 °C warm water in the bowl, after which you whip energetically in a zig-zag or M-shape motion for approx 30 seconds. It is important to hold the bowl firmly so that you know it will stay upright.
  4. Finally, once you notice the foam is created on the surface you can move the whisk more gently across the surface to burst the bigger bubbles so that you have a super fine foamy surface

Matcha pairs well with a small sweet cake or some dried fruit with the tea. In Japan, you will find an impressive range of "sweets" for matcha. These are often made from sweetened bean paste or sweetened rice, in an artistic execution.

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