Origin: Uji, Kyoto, Japan
Manufacturer: Marukyu-Koyamaen
Features:Japanese green tea powder suitable for the preparation of Usucha (Matcha more liquid and light) and Koicha (Matcha thicker and creamier)
Method of preparation: 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! Consume within 6 to 8 months after first use.
Net weight: 20 gr

Matcha Choan - Endless Tranquility

Matcha Choan by Marukyu-Koyamaen is one of its finest productions and belongs to a small circle of which only the world's best Matcha teas are a part.

When tasting a great wine or tea, one always tries to recognize the particular notes that distinguish them and make them special. Thus, one often hears about notes of plum, licorice, herbaceous tones, vegetal tones, and you name it.

In the case of Marukyu-Koyamaen's Matcha Choan, however, it is not at all easy to identify something to compare it with. It is a separate entity, an admirable product, the result of the work and wisdom of a great producer, who can be held to the standard of an artist.

Thinking about it more closely, however, there is something to compare it to: elegance, which we find in its color, its creamy texture and its flavor that is characterized by an incredible ease of drinking, accompanied by a persistence, of its sweet notes, that is very notable. An experience that tea lovers (and not) should try even more than once in a lifetime.

Matcha Choan is the second of Marukyu-Koyamaen's finest Matcha teas, behind only Matcha Tenju, both of which have won multiple awards in the most important industry competitions, including the very prestigious "Kansai Tea Competition".

Preparation

For the preparation of Matcha tea, the typical utensils of the Japanese ceremony are indispensable: a bowl called the chawan, the chasen (茶筅), the bamboo whisk, and the chashaku (茶杓), the characteristic bamboo spoon. You can find all Matcha preparation accessories 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.

Here is "Hakobi Usucha"the first complete tea ceremony a student has the opportunity to learn. In doing so, the usucha is prepared 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 presented again by Marius Frøisland.

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

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