Matcha Yume Organic (40g tin)Ceremonial Grade
Here is a Ceremonial Grade organic Matcha green tea from a spring harvest that comes from Kirishima in Kagoshima Prefecture on Japan's southernmost main island, Kyushu.
Before emulsifying, the fine powder gives off notes of chocolate milk. The creamy mousse is very easy to obtain, which will please both less experienced amateurs and connoisseurs.
The taste of the beverage starts with vegetable notes (endives) and ends with subtle tropical fruit flavours typical of the Yabukita cultivar.
- Sift the desired amount of Matcha using a matcha sifter.*
- Heat the chawan (bowl) with hot water.
- Discard this water and wipe bowl with a clean cloth.
- Depending on the desired intensity measure between 1 g and 2 g ( 1/2 to 1 teaspoon) of sifted Matcha to the centre of the bowl.
- Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea.
- Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops.
- Taste and enjoy!
*Optional: Matcha powder stays fresher if cooled and whisks into a more creamy foam, without clumps, once sifted.
HOT (makes 350 ml)
- Whisk 2.5 g (1 to 1.5 teaspoons) of Matcha in 50 ml of hot water (around 95°C).
- Foam and add 200 ml of hot milk (plant-based or animal).
- Sweeten to taste.
COLD (makes 750 ml)
- Measure 10 g Matcha and 10 g sugar into a 1 l container.
- Pour 250 ml of hot water and mix vigorously until the sugar and Matcha have completely dissolved.
- Add 500 ml of cold milk (plant-based or animal) and stir of shake to blend.
- Serve on ice.
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What's the difference between a ceremonial matcha and a matcha for cooking?
Introduced to Japan by Buddhist monks at the end of the first millennium, Matcha was the country’s introduction to tea. Since the beginning, the dried leaves were cut into small pieces and ground
Introduced to Japan by Buddhist monks at the end of the first millennium, Matcha was the country’s