Origin: Uji, Kyoto, Japan
Manufacturer: Marukyu-Koyamaen
Features:Japanese shaded 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: 40 gr

Matcha Zuisen no Shiro - Marukyu Koyamaen

瑞泉の白 Matcha Zuisen no Shiro by Marukyu-Koyamaen means "clear source" or "source of joy" is the tea signed by Grandmaster Urasenke, Hounsai Daishosho. It means that this Matcha is prepared with his approval and recommendation.

Matcha Zuisen no Shiro by Marukyu-Koyamaen among the top five Matcha we have ever tasted. It has a round, velvety and creamy taste, accompanied by a long finish, revealing a pleasant, light sweet note. It is a Matcha tea with great character and depth, officially to brew as Usucha, but also outstanding as Koicha.

The Thoughts of Hounsai Daishosho

"In my hands I hold a cup of tea; I see all of nature represented in its green color. Closing my eyes I find green mountains and pure water in my heart. In silence, sitting alone, drinking tea, I feel these become part of me. Sharing this cup of tea with others, they too become one with it and nature. That we can find lasting tranquility in ourselves in the company of others is the paradox that is the Way of Tea."

Hounsai Daishosho

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 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! 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, 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 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.