Go back
Go back
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Natural Okumidori Matcha 25g Tin (Ceremonial)
Sold Out

Natural Okumidori Matcha 25g Tin (Ceremonial)

240,00 kr
#204031

Rich and savoury, Natural Okumidori is fresh and sweet with a creamy texture, this tea is a favourite among our staff members. Rich green in the cup, it has a subtle coconut aroma. Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.

Obubu Tea Farms is a family-owned tea farm located in Wazuka, Kyoto Prefecture, Japan, renowned for its dedication to traditional, sustainable tea cultivation. The farm produces high-quality, organic Japanese teas, including sencha, matcha, and hojicha, with a strong emphasis on preserving the environment and maintaining a connection to local tea heritage. Obubu also offers immersive tea experiences, allowing visitors to participate in tea picking, blending, and tasting, while learning about the intricate process of Japanese tea production.

Ingredienser: grøn te
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.

You may also like