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Matcha Uji Mukashi - 30g
Matcha Uji Mukashi - 30g
Matcha Uji Mukashi - 30g
Matcha Uji Mukashi - 30g

Matcha Uji Mukashi - 30g

340,00 kr
#70000106

The owner of the garden carefully selects high-quality tencha from the tencha-producing areas in Kyoto Prefecture. This matcha has the aroma and flavor of freshly ground tea and is easy to drink. It is often used as a thin tea at tea ceremonies. It tastes even better when drunk with sweets.

It is also recommended for use in making sweets.

Horii Shichimeien, founded in 1879, still manage the 600-year-old Okunuoyama Tea Garden in Uji, Kyoto. This garden is the only survivor of 7 historic tea gardens in Kyoto. 

Ingredienser: grøn te
Size 30 gram
Fast delivery: 1–2 business days
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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