Origin: Hoshi Village, Yame, Japan
Manufacturer: Hoshino Seichaen
Features:Japanese green tea powder, shaded and superior level. Produced with the recognition and recommendation of Sen Genshitsu Hounsai Daisousho, the 15th Grand Master of the Urasenke Tea School. Suitable for the preparation of Usucha (more liquid and lighter Matcha) and Koicha (thicker and creamier Matcha)
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 must 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 Yana no Shiro 40 gr
We are very proud to be able to present a Matcha of such a superior level as Hoshino Seichaen's Matcha Yana no Shiro 弥名の白. It is a Matcha suitable for both Koicha and Usucha preparation, produced with the recognition and recommendation of Sen Genshitsu Hounsai Daisousho, the 15th Grand Master of Urasenke. Only the best Matcha obtains his prestigious recommendation.
Hoshitea, with its Matcha Yana no Shiro and Siyu no Mukashi, enters, in 1993, the Olympus of producers selected by the very prestigious Urasenke Tea School.
Hoshitea, falling within the very close circle of the best Matcha producers in all of Japan, is currently a supplier to Urasenke and Omotosenke and other tea schools. This means that, under certain conditions, it can produce and label approved and carefully selected teas from the best tea schools, which will be consumed by former or prospective students of these schools and their friends and family members in formal and informal settings.
Urasenke teas have a special character, which is usually clearly distinguished from other Matcha from the same manufacturer. Matcha Yana no Shiro is a sweet tea with a very long aftertaste, the result of a special recipe that is unique in its own way.
Matcha Yana no Shiro 弥名の白 is recommended by Sen Genshitsu Hounsai Daisousho, the 15th Grand Master of Urasenke.
It is grown in Hoshi Village plantations in Yame, Fukuoka, Japan. Hoshino Seichaen is a major producer of Matcha and fine green teas more generally. Together with Marukyu-Koyamaen, they represent the elite in the cultivation and production of these wonderful plants and products.
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.
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.
the preparation of Koicha. The ceremony is also presented by Marius Frøisland. https://www.youtube.com/watch?v=47d6NGRKMyA
