Origin: Hoshi Village, Yame, Japan
Manufacturer: Hoshino Seichaen
Features:Japanese organic green tea powder suitable for the preparation of Usucha (Matcha that is more liquid and lighter) and Koicha (Matcha that is thicker and creamier)
Preparation method: For the preparation of Usucha use 2 chashaku of Matcha with 50-70 ml of water, while for the preparation of Koicha one should use 3-4 chasaku of Matcha with 30 ml of water. For the preparation of Matcha tea, the typical utensils of the Japanese ceremony are indispensable: a bowl called chawan, the chasen (茶筅), the bamboo whisk, and the chashaku (茶杓), the characteristic bamboo spoon. You can find all accessories for Matcha preparation in our online store.
We recommend using minimally mineralized water with a fixed residue of no more than 50 mg/liter and a maximum temperature of 75-80°C. Once opened, store tightly closed in the refrigerator! To be consumed within 6 to 8 months after first use.
Net weight: 40 gr

JAS Matcha BIO - Hoshino Seichaen

The JAS Matcha BIO from Hoshino Seichaen, stands out for its excellent value for money, has a strong flavor, with a delicious, yet raw aftertaste, revealing at times some rough note, but has the great virtue of slowly mellowing with the passing of seconds and minutes.

The Producer - Hoshino Seichaen

Hoshino Seichaen's plantations, also nicknamed the tea garden, are located in the Hoshi Valley, which is part of the Gyokuro Valley located in turn in Yame, Fukuoka in southern Japan. The company has been committed since the 1950s to ensuring that its plantations, cultivation and labor standards, as well as tea processing facilities stand out for efficiency and quality.

Hoshino Seichaen specializes in producing Matcha, Gyokuro and Sencha teas of the highest quality. Then again, in addition to the skill and craftsmanship of the tea brewers, there is also an incredibly vocated area for green tea cultivation to lend a not inconsiderable hand.

Making a parallel with Marukyu-Koyamaen teas, we can compare it from both a quality and price point of view to JAS Matcha Midori BIO. It can be prepared as Usucha and is also an entry level for the preparation of Koicha.

For the preparation of Matcha tea, the typical utensils of the Japanese ceremony are indispensable: a bowl called chawan, the chasen (茶筅), the bamboo whisk, and the chashaku (茶杓), the characteristic bamboo spoon. You can find all the accessories for Matcha preparation in our online store.
We recommend using minimally mineralized water with a fixed residue of no more than 50 mg/liter and a maximum temperature of 75-80°C. Once opened, store tightly closed in the refrigerator! To be consumed within 6 to 8 months after first use.

Here is "Hakobi Usucha"the first complete tea ceremony that a student has the opportunity to learn. In doing so, you prepare usucha using a special brazier, natsume and all other necessary utensils. The ceremony is presented by Marius Frøisland.

https://www.youtube.com/watch?v=HD_eSZ4i9-U

Here instead is "Hakobi Koicha,"the preparation of Koicha. The ceremony is also presented by Marius Frøisland.

https://www.youtube.com/watch?v=47d6NGRKMyA