FUKUJUEN Uji KIN-SAI Matcha with Gold Flakes- Light & Clean

Descriptions:

High quality matcha KIN-SAI was made on the stone mill by grinding the selected Tencha (ingredient for Matcha) that has both Umami (mild savoury taste) and sweet decent flavour with a bit extra of gold flakes add on. Founded in 1790 in Kyoto, Fukujuen is one of the most respected and prestigious green tea sellers. KIN-SAI is serve best as either thin tea( Usucha) or thick tea( koicha). 

Please drink it when you want to relax. It will make you feel purified, please enjoy the supreme moment. KIN-SAI smells clean and tastes good.

Sprinkle the powder on sweets, cakes, or ice cream and get more flavour of Matcha!

Founded in 1790 in Kyoto, Fukujuen is one of the most respected and prestigious green tea sellers.  

What’s matcha?

Matcha is made from shade-cultivated green tea leaves that have been finely grounded on a stone mill, containing deep flavour and nutrients of leaves. Matcha is prepared in a different way from the way loose-leaf teas are prepared. The preparation of authentic matcha requires the following utensils. They can be purchased on Misora 美空 online shop:

1. A chasen (bamboo tea whisk)
2. A chashaku (bamboo spoon)
3. A chawan (tea bowl)

How to make matcha

For best effect, strain matcha with a tea strainer first, and warm a tea bowl and dry it completely

1. Place about one or one and a half chashaku of matcha powder (2g) into the bowl
2. Prepare 80°C water: first boil water to the boiling point, transfer it to a separate empty bowl and cool it to 80°C
3. Pour 80°C hot water into the warmed tea bowl (up to one third) and mix it with match powder well by using the tip of the tea whisk.

Note:

Matcha doesn’t completely dissolve. Fine powder become suspended in the hot water as it’s whisked.

Best to consume the matcha immediately before the particles sink to the bottom of the tea bowl.

Details: 

Producer: Fukujuen, Kyoto
Amount: 15g in a can
Shelf life: 120days from the date of production.

MADE IN JAPAN