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Uji Ceremonial Matcha

€12,50

Uji Ceremonial Matcha is a premium blend of the Yabukita and Samidori cultivars, sourced from the historic Uji region in Kyoto Prefecture. This first harvest matcha is renowned for its high quality and rich flavor profile, making it ideal for traditional tea ceremonies. When prepared as koicha, it delivers a profound umami flavor with hints of almond, while as usucha, it offers a sweet taste with a lingering plum aftertaste.

Cultivar: Yabukita / Samidori
Origin: Uji, Kyoto Prefecture, Japan
Harvest: First Harvest, May 2024

Aroma and Flavor Profile:

  • Koicha (Thick Matcha): Rich umami with almond notes
  • Usucha (Thin Matcha): Sweet with a plum aftertaste

Why Uji Matcha is Great:

  1. Historical Significance: Uji is one of Japan's oldest and most renowned tea-growing regions, with a legacy of producing high-quality matcha dating back centuries.
  2. Optimal Growing Conditions: The region's climate, soil, and traditional cultivation techniques contribute to the superior taste and quality of Uji matcha.
  3. Expertise: Uji tea farmers and producers are highly skilled, employing time-honored methods to ensure the highest quality matcha.
  4. Flavor and Aroma: Uji matcha is celebrated for its rich umami, sweetness, and complex flavor profile, making it a favorite for ceremonial use and daily enjoyment.

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: Sift the matcha powder into a bowl to remove any clumps.
      2. Heat Water: Heat water to the specified temperature.
      3. Mix to a Paste: Add a small amount of water to the matcha powder and whisk gently until a smooth paste forms.
      4. Add Remaining Water: Gradually add the remaining water, continuing to whisk until the matcha is thick and smooth without any lumps.
      5. Serve and Enjoy: Enjoy the rich, umami-filled experience of koicha with almond notes.

  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: Sift the matcha powder into a bowl to remove any clumps.
      2. Heat Water: Heat water to the specified temperature.
      3. Whisk Vigorously: 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. Add Remaining Water: Gradually add the remaining water while continuing to whisk until the matcha is well-mixed and has a light, frothy consistency.
      5. Serve and Enjoy: Savor the sweet taste with a lingering plum aftertaste of usucha.

Uji Ceremonial Matcha, with its rich history and exquisite flavor, is perfect for both traditional ceremonies and daily consumption.