Marukyu Koyamaen( Tsubokiri-Autumn Seasonal Matcha)

Descriptions:

Tsubokiri Matcha- Limited Edition, made from buds of excellent quality, is an exquisite Koicha tea, which is gorgeous even when prepared as a thin tea. When prepared as a thick tea, a rich, creamy, and round-bodied flavour is unlocked, reminding of the aroma of roasted pumpkin seeds and pumpkin, with a creamy, milky, and sweet aftertaste. As Usucha, it is a light, green, fresh, umami-rich, particularly sweet milky Matcha which tolerates water at lower temperatures; it does not become bitter.

Traditionally, before the era of air-tight packaging, tea farmers used to keep their tea in large "tsubo", vessels. In Kyoto, in the summer season, they sealed the tsubo with paper and carried them to Mount Hiei. The mountain was cool, keeping the precious Uji tea fresh and aromatic. The farmers kept their Tencha in tsubo all year round and only took out the amount they wanted to grind for matcha. In late October or the beginning of November, the seal of the jar with new tea plucked in spring is ritually broken and the new tea is used for the first time. The ritual of breaking this seal of the tea jar is called "tsubokiri".

🌱 Tasting Notes 

Full-bodied · Balanced umami · Rich Roasted Pumpkin Seeds · No bitterness

☁️ Best For

  · Koicha · Everyday usucha · Special tea sessions

Instructions:

As Usucha- Thin Tea:
STEP 1 Put 2g (0.4 US tsp, 1 teaspoon or 2 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2 Pour 70 ml (2.4 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3 Whisk with a chasen (tea whisk) until foamy.

As Koicha- Thick Tea:
STEP 1 Put 4g (0.8 US tsp, 2 teaspoon or 4 chashaku scoop) matcha powder into a suitable tea bowl.
STEP 2 Pour 30 ml (1 fl oz) 80℃ (176°F) water over the matcha powder.
STEP 3 Gently knead with a chasen (tea whisk) until all lumps are gone.

❖ Before Step 1, warm up the tea bowl with hot water, then dry it with a cloth to create the perfect temperature so make the most delicious matcha with a fresh scent while preparing. (Optional)
❖ To prevent clotting of the matcha powder, sift it through a fine strainer before use. (Strongly recommended)
❖ After the matcha is done, drink it immediately, because as it cools down it gets more and more bitter. (Recommended)
❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening. (Strongly recommended)

※開缶するまでは冷蔵庫等低温で保存して下さい。- Please store in a refrigerator or other low temperature location until opening.

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.

Limited availability!

Details:

Net content: 20g/ 40g

Origin: Kyoto Prefecture, Japan.