MARUKYU KOYAMAEN - Eiju Ceremonial Grade Matcha Powder/ Japan Ceremonial Matcha Powder

00% ORIGINAL
Handcarry from Japan (Open PO Japan, boleh request, ETA 15 October 2024)
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* Origin : Uji, Kyoto - Japan
Usage : Usucha, Koicha
This pleasant Matcha is characterized by a mild flavor and refreshing aroma.
Recommended for making a thin tea with a thicker texture.
A top-grade tea with middling character in terms of flavor. It works well as usucha and koicha alike. It is not particularly sensitive to water temperature when being prepared, so less savvy tea-makers can also confidently give this tea a go. Prepared as usucha the tea first exudes a vegetal, a spinach-like flavor, as koicha it first releases the aroma of roasted peanuts and almonds, soon to give way to a pure, lingering sweet creamy flavor with a mild vanilla finish.
It is a soft, creamy matcha.
As Usucha:
STEP 1) Put 2g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) 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.
As Koicha:
STEP 1) Put 4g (0.8 US tsp, 2 teaspoons, or 4 chashaku scoops) matcha powder into a suitable tea bowl.
STEP 2) Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3) Gently knead with a chasen (tea whisk) until all lumps are gone.
❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)
Marukyu Koyamaen Matcha
This tea producer was established in the Genroku period (1688-1704). Kyujiro Koyama, the founder, began all the processes from cultivation to manufacturing of tea in Ogura-no-sato, Uji. For generations, they have continued to work hard to improve products. Their superb tea is awarded a prize at the Grand National Tea Exhibition almost every year. The quality of their tea is so high it is selected by “iemoto” or grand tea masters, Japanese restaurants and tea lovers