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! To be consumed within 6 to 8 months after first use.
Net weight: 40 gr
Matcha Seihou 星野抹茶 缶入
It comes from the pristine Hoshino Village in Yame, Fukuoka, 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 tea of the highest quality. Then again, in addition to the skill and craftsmanship of the tea makers, there is also an area incredibly suited for growing green tea to lend a not inconsiderable hand. It is produced in limited quantities with an almost maniacal focus on the quality profile.
Preparation
For the preparation of Matcha tea, typical Japanese ceremonial utensils are essential: 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 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! 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
