| Editor Reviews:
Product Description:
Matcha Beginner's KitFor the absolute beginner, here are all of the essential tools you need to prepare matcha tea at home. This set includes a 20 gram tin of "Yugen" thin grade matcha, bamboo whisk for frothing tea, sifter and bamboo tea scoop. Why haven't we included a teabowl? While a teabowl is ideally suited for making matcha, it is not essential. A deep, ceramic cereal or rice bowl works too. We include the sifter because without it, no matter how much you whisk, your matcha will be clumpy. The bamboo whisk, invented centuries ago, is still the best tool for whisking. The bamboo tea scoop is perfect for measuring out matcha powder and scooping tea out of a round tin.Water quality and temperature are important in making good tasting matcha. Begin with cool spring or filtered water and bring it to just under a boil. Using hot water, made this way, will have more oxygen and not "scorch" the delicate matcha leaves.Yugen, "infinite way," thin grade matcha is grown in the Uji, Kyoto region. This premium matcha is used in combination with teabowl and whisk. It tastes best made in the thin style. Use 2 bamboo tea scoops (or 1 teaspoon) to 1.5 ounces of hot water per serving. When tasting this matcha, we found an excellent balance of astringency and sweetness.Koyamaen MatchaWe sourced this matcha from Koyamaen, one of the foremost producers of tea in Japan. The history of Koyamaen dates back to the 1600's when Kyujiro Koyama began tea cultivation in Ogura, Japan. Koyamaen is known for the highest standard of quality in its matcha production.Preparing Traditional Japanese Style Matchausing a teabowl, sifter, bamboo whisk and thick or thin matcha * Heat spring or filtered water * Sift matcha * Rinse teabowl with heated water and dry with cloth * Rinse utensils * Scoop matcha powder into the center of your teabowl * Add hot water (just under boiling) * Whisk quickly back and forth * Matcha is ready to drink + Read more.... |  |
US
