TheFukuoka Yame Ceremonial Grade Organic Matcha Green Tea, characterized by great sweetness and a spectacular umami flavor, is produced from shaded tea leaves.
In fact, this is the secret of the best matcha: when, before harvesting, the tea leaves go through the last phase of growth in the shade (we are talking about 7-10 days for a simple kabusecha and at least 21 days for more valuable teas such as gyokuro and tencha), the concentration of chlorophyll and amino acids such as L-theanine naturally present in the leaves is greatly increased. This reduces the bitter and astringent components and results in a sweeter, more umami and brighter-colored liquor in the cup.
Ceremonial-grade Fukuoka Yame organic matcha green tea has a sweet, vegetal aroma and a bright green color. The smooth and only slightly herbaceous taste makes it very pleasant to sip.
Location of origin
Yame, Fukuoka, Japan.
Production
The harvest of Fukuoka Yame Matcha Green Tea occurs only twice a year (spring and autumn). Pulverized by the Mikage Stone mill, the powder is about 10 microns in size for usucha (thin matcha).
Ingredients: green tea powder.
Cultivar: Miyazaki
Preparation
For the preparation of Fukuoka Yame organic matcha green tea, it is recommended to use traditional Japanese Matcha-making accessories.
1. Heat the bowl by filling it 1/3 full with hot water, wet the whisk in the water to moisten the teeth. Then discard the water and dry the bowl. Heat and allow 70 ml of water to cool.
2. Use the bamboo measuring cup to measure out 2-3 teaspoons of powder and put it into the bowl.
3. Once the water left aside has reached a temperature of 70 to 80°C, pour it into the bowl.
4. Grasp the whisk with one hand and hold the bowl with the other. For Usucha, move the whisk in a W motion using your wrist until the matcha whips and makes a thick foam with many bubbles on the surface. For Koicha, on the other hand, use a slow action from left to right, up and down, and a 360-degree rotation to achieve a thick consistency.
Storage: it is recommended to store in a cool, dry and dark place. Once the package has been opened, it is best stored in the refrigerator.
With Matcha Fukuoka Yame green tea, you can make a refreshing Machajito
INGREDIENTS
8 to 10 mint leaves
30 ml lime juice
1 teaspoon matcha tea
110 ml water
30 ml white rum or gin
60 ml sparkling water
a few ice cubes
Preparation
In a shaker, crush the mint leaves with the lime juice. Then pour in the water, ice cubes, matcha tea and white rum or gin. Stir vigorously to dissolve the matcha tea well. Pour into a glass and add the sparkling water. Don't forget to decorate the cocktail by adding a few mint leaves and matcha powder to the foam.
