Matcha - Superior

€27,95

This fine quality Matcha will never disappoint you. Plucked from tea plants that are more than 30 years old these handpicked Tencha leaves represent the top level of the Japanese tea bush, the leaves are finally ground in small granite mills.

Very delicate and refined, this top quality matcha has a velvety, mellow texture and a sweet, smooth fragrance. 
It is processed specially for making Koicha (the thick tea drunk during the tea ceremony). The liquor has a very pleasant and intense aroma.

The difference between Koicha and Usucha :
-       Koicha is much thicker than Usucha (light tea), and has a consistency similar to runny honey.
-       It is smoother and sweeter than Usucha.
-       Koicha is usually made using a more expensive Matcha (of a grade designated for tea ceremonies) than the one used to make Usucha.

How to prepare Usucha tea?

1) Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk in the water (chasen). When the bowl is warm enough, tip out the water and dry the bowl with a clean towel. 
2) Place 2 spoons of matcha (around 1g) in the bowl, using the bamboo spoon. It is best to sieve the powder first to eliminate lumps.
3) Pour around 70 ml hot water (65-75°C / 150-170°F) into the bowl.
4) Hold the bowl in one hand and, with the other, beat the mixture sharply with a whisk, in a “w” shape, until it forms a smooth foam. The Matcha is now ready to drink.

How to Prepare Koïcha tea?
1) Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk in the water (chasen). When the bowl is warm enough, tip out the water and dry the bowl with a clean towel. 
2) Place 3 to 4 spoons of matcha (around 3g) in the bowl, using the bamboo spoon. You are strongly advised to sieve the matcha powder finely before placing it in the bowl.
3) Pour around 40 ml hot water (65-75°C / 140-150°F) in the bowl – just enough to cover the Matcha powder.
4) Unlike Usucha, Koicha must NOT have a foamy consistency. You must therefore not beat it too vigorously or rapidly. Mix slowly, stirring with the whisk in a clockwise direction. You should obtain a tea with a thicker, smoother consistency than Usucha.  
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