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Uji Matcha Super Premium
The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. It is one of the reasons the techniques of growing highest grade Matcha intensively accumulated in the Uji region.
Matcha Super Premium is of the highest quality Matcha produced in Japan.
Each leaf for this item is specially selected and carefully picked by our farmers' skilled hands. Traditional hand picked Matcha is rarely grown and is therefore very precious. The flavor and aroma of hand picked tea is much more mellow and smooth than tea trimmed by machine.
Matcha Super Premium is grown close to the river, where the soil is very fertile. Rich soil creates the characteristic mellow and deep taste.
Our Matcha Super Premium is carefully grown in the shade for 20 to 30 days before harvest by the way of "Tana" which requires skillful technique and great care. Excellent noble aroma is created by the shaded from sunlight of the "Tana" technique.
Thanks to these special conditions and growing techniques, Matcha Super Premium is wonderfully quite smooth and mellow, with a deep taste and excellent noble aroma. It is perfect for Koicha (thick and strong matcha) and Usucha (thin and weak matcha).
Even in Japan, tea leaves of this quality are difficult to find, so we are very pleased to be able to offer you Matcha Super Premium.
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Preparation of Matcha
High grade Matcha is grinded into very fine powder, so it gets rich foam on top when whisked with the bamboo Chasen. However it is also easy for static electricity to build up and for Matcha to clump. In order to improve the taste and avoid lumps, we recommend that you sift the Matcha before whisking for a smooth texture.
To create a rich and foamy bowl of Matcha, move the bamboo Chasen quickly like writing the letter "W." It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather.
There are two ways to prepare Matcha: Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way for tea ceremony). While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist an occasional bowl of Koicha. Traditionally, Koicha is for tea ceremony and other special events. For those who are new to Matcha, we recommend starting with Usucha.
- Preparation of Usucha (thin and weak Matcha, the standard way)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 2 Chashaku (special spoon) or 1 teaspoon of Matcha (2g) into the Chawan bowl.
- Pour 70ml (2.46fl oz) of hot water into the Chawan (special bowl). The water temperature should be 176F (80C).
- Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
- Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
- Sift the Matcha for a more mellow flavor and to remove any lumps.
- Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
- Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha will not get a rich foam on top.
- Only high quality Matcha is suitable for Koicha, such as our Matcha Super Premium. Otherwise the tea may taste quite bitter. With this quality you have the best Matcha to enjoy daily!
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