Matcha Cooking Grade
Matcha Cooking Grade
Matcha Cooking Grade
Matcha Cooking Grade

Matcha Cooking Grade

Thee van Sander
DESCRIPTION

In recent years matcha has become very popular, both drunk the Japanese way or incorporated into dishes and in matcha latte. Part of the difference in the matcha used is in the grind. Oyaizu also calls this matcha ‘MIZ’ which stands for MIZUWARI which in turn means, ‘Mixing with water’. It is made so that it dissolves as well as possible in water or in recipes.

The matcha is vacuum-packed per 30 grams and frozen to preserve the freshness of the matcha.

Oyaizu Seicha tea has the JAS seal of approval in Japan.

 

 

The raw material for matcha, tencha, is made from the same tea bushes as sencha but in this case the bushes are covered to block sunlight. The leaves that are blocked from sunlight grow straight up in search of sunlight. The nutrients that normally stiffen the leaves are now used to grow branches. As a result, the leaves remain thinner and softer, making them very suitable for making matcha.

Covering the plants has other effects and the most important is that it increases the chlorophyll content. This provides the green color of the tea and the strong taste.

Covering tea bushes also happens in the mountainous areas of Shizuoka with tea plantations with a fairly steep slope. It is a lot harder to cover bushes here than in the lower-lying areas. However, the taste of the tea that this area has is of higher quality, is deeper and richer than in other production areas.

Shizuoka has 8 areas where tea plants grow, and leaves from the Honyama area are paid the most money for. This is the material from which this matcha is made. The area is hilly and has temperature fluctuations that create fog from the river. The fog hangs over the tea bushes causing them to receive less sunlight which enhances the flavor.

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QUALITY
GREEN
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