Go back
Go back
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu
Japanese Matcha, Yamenotsuyu

Japanese Matcha, Yamenotsuyu

185,00 kr
#2012120

Specification:

  • Origin : Fukuoka, Yame, Japan ( single estate )
  • flavor notes: nuts, white chocolate, spinach
  • Harvest : May 2024
  • Quality : No. 4 out of 5 qualities for "thin tea"

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 bitters and the most intense green color.
The lower quality the more bitters, not to be confused with unpleasant bitters 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.

Yamenotsuyu 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 if necessary. 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. Store dry and cool.
Size 20 gram
Preparation

When preparing Japanese matcha, Yamenotsuyu, the following equipment is used, of which the whisk is the most important.

– Tea bowl ( Chawan ).

– Whisk in bamboo ( Chasen ).

– Teaspoon in bamboo ( Chasaku ).

– Tesi or sieve.

When you really enjoy enjoying matcha, you also discover the joy of the preparation itself and the fine craftsmanship used for this.

  1. The bowl is preheated with a little hot water, then it is wiped clean.
  2. You take two measures with a small top with the spoon and strain the tea into the matcha bowl.
    3. < li>Add 1 – 1 dl. 80 degree warm water in the bowl, after which you whip vigorously for approx. one minute. It is important to hold the bowl firmly so that you know it will stay upright, after which you whip vigorously in a zig-zag or M-shape.
  3. Finally, you can move the whisk slowly back and forth to close the small air holes in the foam.

Serve if necessary. 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 way.

You may also like
View all