Origin: Hoshi Village, Yame, Japan
Manufacturer: Hoshino Seichaen
Features:Japanese green tea powder suitable for the preparation of Usucha (Matcha more liquid and light) and Koicha (Matcha 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! Consume within 6 to 8 months after first use.
Net weight: 40 gr

Matcha Ikenoshiro - White Lake

It is not easy to describe a tea like Hoshino Seichaen's Matcha Ikenoshiro. All that can be said is that an excellent quality tea, characterized by an elegant aroma, creamy texture, herbal notes and a fresh, flavorful finish. It is grown on the organic plantations of Hoshi Village in Yame, Japan.

It is certainly among the best Matcha available on the Japanese market, which has undoubtedly contributed to the fame and many awards received over the years by Hoshino Seichaen. It can be prepared either as Usucha or as Koicha.

Hoshino Seichaen is a major producer of Matcha and more generally of the finest green teas. Together with Marukyu-Koyamaen, they represent the elite in the cultivation and production of these wonderful plants and products.

Preparation

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.

For Usucha preparation use 2 chashaku of Matcha with 50-70 ml of water, while for Koicha preparation you need to use 3-4 chasaku of Matcha with 30 ml of water.

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 that a student has a chance to learn. In doing so, one prepares 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