Ocha & Co. Kyoto Uji Japanese Matcha Green Tea Fine Matcha Powder 50g

Product Information

As a passionate matcha enthusiast, I have had the pleasure of exploring various matcha brands, and Hibiki-an’s Super Premium offering has truly left a lasting impression. Less than a day after being harvested, the leaves are steamed for 15-20 seconds to stop the oxidation process (this is the signifier for all green tea) and to retain the green color and aroma. The leaves are air dried, de-stemmed and deveined, before the final and most important step where the leaves are ground into a bright green powder using a traditional stone mill. The grinding method: The tea leaves in Uji are ground into a fine powder using traditional methods. This process ensures that the matcha retains its nutrients and flavor. Matcha Konomi–“Usucha”: Matcha Konomi offers a culinary grade matcha that is recommended for making usucha, the thin tea commonly consumed in Japanese tea ceremonies. It has a balanced flavor profile and is suitable for drinking as well as for culinary purposes. He passed his schools down to his two sons, Sen no Showan (1546 - 1614) and Sen no Soutan (1578 - 1658).

During the Yuan dynasty in China, loose-leaf tea gained in popularity compared to the elaborate rituals revolving around whipped tea developed in the court of the Song. Thus the style of tea now known as matcha gradually disappeared from China, and has instead evolved in Japan based on Japanese aesthetics and principles. [8] Production [ edit ] Iced tencha tea, brewed from the leaves used to make powdered matcha The leaves are carefully selected and shade-grown, resulting in a high-grade matcha with a vibrant green color and a rich concentration of antioxidants. While other fine Japanese teas such as gyokuro are prepared using water cooled as low as 40°C (104°F), in Japan, matcha is commonly prepared with water just below the boiling point [16] although temperatures as low as 70–85°C (158–185°F) are similarly recommended. [17]

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Additionally, it can be used in baking and cooking, enhancing recipes with a unique twist of Japanese green tea. The versatility of Morihan Matcha makes it a go-to option for those seeking to explore and experiment with matcha in their culinary pursuits. I recently had the pleasure of trying Ochaski Premium Matcha, and I must say, it exceeded all my expectations. If there are lumps in the matcha powder, it remains in your drink even when you mix it with your matcha whisk.

Find sources: "Matcha"– news · newspapers · books · scholar · JSTOR ( March 2023) ( Learn how and when to remove this template message)Similar to ice cream sundaes are Japanese parfaits filled with ice cream, whipped cream, and toppings of choice. Matcha parfaits consist of matcha ice cream, and common toppings include shiratama (white dango balls), azuki (red bean), and cornflakes.

When it comes to taste, Itohkyuemon Kyoto Uji Premium Matcha Powder does not disappoint. It offers a balanced and refined flavor profile, combining gentle umami notes with a subtle sweetness and a hint of pleasant bitterness. The meticulous stone-grinding process ensures a fine and silky smooth powder that dissolves effortlessly, allowing you to fully savor the matcha’s character.Paku, Kayoko Hirata (13 March 2019). "Wagashi Guide: History of Japanese Confectioneries". Just One Cookbook . Retrieved 31 March 2023. Matcha [a] ( 抹茶, English: / ˈ m æ tʃ ə, ˈ m ɑː tʃ ə/; [2] [3]) is finely ground powder of specially grown and processed green tea leaves originating in China traditionally consumed in East Asia. It is mostly produced in Japan today. [4] The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. In the 16th century, the creation of Chanoyu (‘the way of tea’) was inspired by a Zen Buddhist monk, Sen no Rikyu, also known as the Tea Master. He combined tea culture in rituals and established a connection with religious and philosophical ideas. [2] [3] Chanoyu is not just tea drinking, but a combination of tea, art and aesthetics, an expression of wabi. [3] It is regarded as a spiritual event and matcha is used which symbolizes purity. If you have the chance to see a matcha's color, even looking up pictures online, you can get a better sense of its taste and quality. Brighter usually means better. Striking green hues indicate more flavor and less bitterness, while duller colors or yellowish tints are signs that matcha is either lower quality or better used for cooking purposes.

The traditional production methods: Uji Matcha is produced using traditional methods that have been passed down for centuries. These methods ensure that the matcha is of the highest quality. It froths beautifully, producing a creamy foam that elevates the overall presentation and indulgence of your matcha experience. It also blends effortlessly into smoothies, lattes, and baked goods, adding a delightful green tea flavor to your creations. The growing process is labor-intensive and time-consuming. Matcha is made from the youngest and most tender tea leaves, which are grown in the shade for several weeks before being harvested. This process is called chadawari, and it is essential for producing high-quality matcha. The leaves are then steamed and ground into a fine powder, which is also a labor-intensive process. DoMatcha–“Culinary Organic Matcha”: DoMatcha offers an organic culinary grade matcha that is smooth, vibrant, and affordable. It is suitable for everyday use in drinks, lattes, or baking.

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The success of Uji tea cultivation and processing techniques were sought by tea farmers from other villages. The primitive technique of sun-drying tea leaves was commonly used in Shimosa and Hitachi. Although this method could guarantee the quality of tea leaves produced, but only small quantities of tea leaves were produced every year. This placed the tea farmers at a disadvantage as they were unable to compete with major tea markets from other parts of Japan with the commercialization of agricultural in the mid-eighteenth century. [13] The history: Uji has a long history of matcha production. It is said that matcha was first introduced to Uji by Zen Buddhist monks in the 12th century.