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

100% ORIGINAL
Handcarry from Japan (Open PO Japan, boleh request, ETA 15 October 2024)
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* Origin : Uji, Kyoto - Japan
Usage : Usucha, Koicha
The unique refreshing, rich flavor with a smooth finish make this one of Marukyu Koyamaen’s most popular principal Matchas.
Kinrin is “entry-level” matcha in the Koyamaen koicha tea portfolio: it is the least expensive variety in a line-up suited for making “thick” matcha tea. Preparing the Kinrin as koicha is gateway to the myriad delights of thick tea, albeit in Kinrin matcha still accented by slightly tart notes that disappear in more premium koichas. Preparing Kinrin as usucha, on the other hand, impresses with a soft, creamy, grassy flavors in a league of their own compared with matcha varieties lower down the tea portfolio listing.
Preparing Kinrin calls for great expertise since selecting the wrong water temperature will greatly reduce the enjoyableness of this tea. Heating water to 80 °C is ideal temperature for koicha and usucha teas alike. Once prepared, we should drink our Kinrin matcha immediately as bitter notes develop at lower temperatures!
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)
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Marukyu Koyamaen
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.