Origin: Uji, Kyoto, Japan
Manufacturer: Marukyu-Koyamaen
Features:Japanese shaded green tea powder suitable for the preparation of Usucha
Preparation Method:for the preparation of Usucha use 2 chashaku of Matcha with 50-70 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! Consume within 6 to 8 months after first use.
Net weight: 40 gr

Matcha Chigi no Shiro - A Thousand Trees

The reference is to the many Japanese cypress trees that are planted for later use in one of Japan's most important traditions called "Shikinen Sengu." The event takes place every 20 years, and as it unfolds, the temples and buildings of the "Ise Shinto" complex are demolished, only to be faithfully rebuilt again, using strictly Japanese cypress wood.

All this is done in order to make the complex, in a sense, immortal and to ensure, in addition, that the art of carpenters and craftsmen devoted to the construction and maintenance of the temples is passed down from generation to generation. "Shikinen Sengu" has ancient roots; in fact, it is said to have taken place for the first time in 690 A.D. at the behest of Emperor Tenmu, and the last edition was in 2013.
The naming of the tea thus carries a message, with the intention of creating a parallelism between the reconstruction of the shrines and its beneficial properties that help to replenish, from time to time, the well-being of the entire organism.

Chigi No Shiro, is ideal for offering to guests and friends who are approaching the world of Matcha for the first time. It is thick and full-bodied, and from a sensory point of view has a slight bitter and sour note, which is excellently balanced by its silky sweet foam.
For the preparation of Matcha tea, the typical utensils of the Japanese ceremony are indispensable: a cup called chawan, the chasen (茶筅), the bamboo whisk for mixing the powdered tea with well-warm water, and the chashaku (茶杓), the characteristic bamboo spoon. You can find all Matcha-making accessories in our online store.

We recommend using minimally mineralized water with a fixed residue of no more than 50 mg/liter, in winter at 90-95°C, in summer at 80-85°C. Recommend. After opening and use, keep tightly closed, in a container in the refrigerator at 5°C. 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&t=830s

All Matcha by Marukyu-Koyamaen that are found to be unavailable on our website, including those not yet in our offer, are preorderable. For information on this please contact us at info@matchamatcha.it!