Obukucha │ Matcha │ Marukyu Koyamaen

Size

20g tin 40g tin

Quantity

“Obukucha” is a special seasonal Matcha only available in winter. Traditionally, it is served during the New Year celebrations. This matcha is versatile as it can make a thick matcha (koicha) but equally enjoyed as a thin matcha (usucha). Characterized by an exquisite fusion of Matcha freshness, mildness, and richness.

Obukucha, like Kinrin, can be more temperamental than other blends. Be more cautious with water temperature as slight variations will change the flavor. A temperature of 80°C water for thin (usucha) and 90°C water for thick (koicha) tea) is recommended.

PREPARATION

STEP 1. Add matcha powder ( 2g / 1 tsp / 2 chashaku scoops) into a suitable tea bowl.
STEP 2. Pour 70 ml / 2.4 oz of water 80℃ / 176°F water over the matcha powder. Warmer for koicha.
STEP 3. Whisk with a tea whish (chasen) until foamy.

RECOMMENDATIONS

❖ Use soft water, but not mineral, distilled or purified water. Much of US tap water is hard water, containing minerals that may interfere with the taste of your tea. If you have hard water or lack a filtration system to remove mineral particles, then bottled water can be used. Distilled or purified water may result in a flat tea.

If you will not be using soft or bottled water then filter your hard water and go through a process to boil the water for 4 - 5 minutes and let it cool to the temperature needed for your tea.

❖ As your hot water is cooling, before Step 1, use the hot water to warm up the tea bowl with hot water. Pour the water back and dry the tea bowl with a clean cloth.

❖ Shift the matcha powder to prevent clumping of the matcha powder.

❖ Consume your matcha immediately after it is prepared. As it cools the matcha will become increasingly bitter.

❖ Freshness is the most important thing for the enjoyment of Matcha. It is best to use up the tea within one month of opening.

Marukyu Koyamaen, situated in tea rich Uji - Kyoto, holds a prominent position as a top-tier tea grower, procurer and blender dating back to 1704. Over successive generations, their directors have been devoted to blending contemporary and traditional skills, resulting in an array of exquisite Japanese green tea selections. At the core of Marukyu Koyamaen's philosophy lies the commitment to "Making Teas with Quality as the Highest Priority".

Awards

Japan’s National Tea Competition: 1st prize twenty-two times
Kansai’s Regional Tea Competition: 1st prize nine times
Japanese Tea Selection Paris 2021 Matcha Category "Best Award" Winner
Hong Kong International Tea Fair 2019 Green Tea Category “CHAMPION”