Harvested in the first blush of Spring, this tea is placed into a pot and stored in a low temperature environment, allowing the tsubokiri cha to mellow in this environment for half a year. This results in a reduction of the grassy aroma and flavour, releasing the full umami and sweetness of the tea.
1. Measure 8 g tea leaves into a Japanese teapot. 2. Cool boiled water down to 60℃ / 140°F. 3. Pour warm water into the teapot and tea cups. 4. Pour water back into boiling pot and maintain 60℃ temperature. 5. Place tea leaves into Japanese teapot. 6. Pour 100 ml / 3.4 oz of warm water over tea leaves in the teapot. 7. Steep for 60 seconds. 8. Pour an equal amount of tea into each cup.
❖ This tea goes 3 steeps. For the second and third infusions, use hotter water and brew shorter. All steeps will present a different flavor.
❖ 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".
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”