High quality Matcha with a special sweetness, dark green color, strong aroma. Because of its high quality is one of the best – for tea ceremony. Used as Koicha – thick tea. Matcha Kinrin is a great value in Japan. This tea was awarded by the Japanese National Association for tea – an exhibition own garden.
How to prepare Matcha
Matcha tea contains over a hundred times more antioxidants than those contained in other types of green tea and can safely be called one of the most healthy drinks in the world.
You shall need:
1. High quality matcha
2. Matcha Bowl (“Chawan” in Japanese)
3. Bamboo matcha whisk (“Chasen” in Japanese)
4. Bamboo matcha scoop (“Chashaku” in Japanese)
5. Matcha sieve (optional)
6. Matcha board (optional)
Upon preparation, warm the matcha bowl by pouring hot water into it and leave it for a several minutes. Then pour the water out and dry it completely.
Put one and a half spoons of tea in the bowl. If you do not have a special bamboo matcha scoop, use 1/4 tea spoon of matcha.
We start preparation with 90 degrees water. The hot water is poured into the bowl to cool for 1 to 2 minutes. In this way the water temperature drops to 80 degrees.
Pour 1/2 cup, around 80 ml. of warm water in the bowl with water temperature of 80 degrees.
Moisten the bamboo matcha whisk. Then start stirring in the form of letter W for a minute or two, until the matcha turns into a nice green foam. While stirring, try not to touch the bottom of the bowl.