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Marukyu Koyamaen JAPAN

[ No. 4] Marukyu Koyamaen Kyoto Premium Matcha (Unkaku-雲鶴 )

[ No. 4] Marukyu Koyamaen Kyoto Premium Matcha (Unkaku-雲鶴 )

£35.00 GBP
£35.00 GBP
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Descriptions:

Unkaku characterized with an elegant and deep matcha flavour, with a less bitter taste than other matcha teas. Perfect for a tea lover with sophisticated tastes.

Unkaku stands out with its smooth texture, rich flavor without bitterness, a lingering sweet aftertaste, and a subtle aroma of roasted seaweed.

Its vibrant green color and complex flavor make it perfect for koicha, usucha, and lattes.

Tasty note: creamy, dark chocolate, almond.

Entry grade ceremonial thick matcha tea (koicha)

Matcha Unkaku Matcha Unkaku

Unkaku, meaning “crane in the clouds,” is ceremonial grade tea with sophisticated, full-bodied flavors, boasting grassy notes, sans noticeable bitter or tart undertones. Prepared as koicha, it will delight discerning palates with its elegant, flavors, full of character, only to give way to a lingering sweet after-taste. Compared with Kinrin, which follows it in the line-up, Unkaku boasts more full-bodied as well as more even-keeled flavors. It is a top-grade tea with extraordinary promise.

The meaning of Unkaku "雲鶴" :
Marukyu Koyamaen received this name from Yamazaki Daikou, the former head priest of Shokoku-ji Temple in Kyoto. It refers to the phrase '雲の中を飛ぶ鶴' ('A crane flying through the clouds') from Bai Juyi's poetry, which has been passed down in China as an auspicious expression.

About Marukyu Koyamaen

Marukyu Koyamaen have been producing matcha tea in Uji, Kyoto since 1704, and in their over 300 years of history they've developed an unrivaled selection of premium Japanese green tea. Having developed original production system, they now use a combination of modern and traditional process to maintain as many historic elements as possible. They don’t grind matcha manually, but they use traditional stonemill grinder. 

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)

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!
Due to the limited number of this product, one item can be ordered per cart while stock lasts. We greatly appreciate your understanding and support. 

Details:

Net content: 20g

Origin: Kyoto Prefecture, Japan.

MADE IN JAPAN

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