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Matcha single cultivar Tsuyuhikari

€42,50 / 50g

Matcha Single Cultivar Tsuyuhikari

Origin:

  • Cultivar: Tsuyuhikari
  • Region: Yame, Fukuoka Prefecture, Japan
  • Harvest: First Harvest

Description: The Matcha Single Cultivar Tsuyuhikari is a ceremonial matcha from Yame region in Fukuoka Prefecture. Produced from the first harvest of Tsuyuhikari cultivar.

  • Koicha (Thick Matcha): As koicha, this matcha reveals a high umami profile, offering a profound and satisfying depth.
  • Usucha (Thin Matcha): When prepared as usucha, it presents a sweet complexity with several layers of taste, including a delightful fruity note in the aftertaste.

Methods of Preparation:

  1. Koicha (Thick Matcha):

    • Amount of Matcha: 4 grams (approx. 2 heaping teaspoons)
    • Water: 30 ml (1 ounce)
    • Water Temperature: 70-80°C (158-176°F)
    • Instructions:
      1. Sift the matcha powder into a bowl to remove any clumps.
      2. Heat water to the specified temperature.
      3. Add a small amount of water to the matcha powder and whisk gently until a smooth paste forms.
      4. Gradually add the remaining water, continuing to whisk until the matcha is thick and smooth without any lumps.
      5. Enjoy the rich, umami-filled experience of koicha.

  2. Usucha (Thin Matcha):

    • Amount of Matcha: 2 grams (approx. 1 heaping teaspoon)
    • Water: 70 ml (2.4 ounces)
    • Water Temperature: 70-80°C (158-176°F)
    • Instructions:
      1. Sift the matcha powder into a bowl to remove any clumps.
      2. Heat water to the specified temperature.
      3. Add a small amount of water to the matcha powder and whisk vigorously in a zigzag motion until a frothy layer forms on top.
      4. Gradually add the remaining water while continuing to whisk until the matcha is well-mixed and has a light, frothy consistency.
      5. Savor the sweet complexity and multi-layered taste profile of usucha, with its lingering fruity aftertaste.