In Yamamasa Koyamaen, craftsmen respect the strictest standards in the selection of gross tea leaves (Tencha), thoroughly evaluating the color of the leaves, the hue of infusion, taste, color and aroma of used leaves, and, once ground In matcha, the final color, the aroma, the taste and the finesse of the powder.
Their Tencha comes from their own tea fields as well as trust producers with whom they maintain long-standing relationships. These tea leaves are grown according to strict methods of cultivation and fertilization. Using traditional ancestral techniques, they skilfully mix and refine each lot to highlight the unique characteristics (color, perfume and flavor) of each variety of tea.
The matcha is carefully ground with the stone on demand, using traditional mills, then conditioned in boxes or pouches under strict control of temperature and humidity in order to preserve all its freshness. They do not use any additive, whether synthetic, natural or even labeling. No secondary stabilizer or ingredient is added, which allows the pure and natural character of tea to express oneself fully.
Each tea producer has a distinctive aromatic profile. At Yamamasa Koyamaen, their characteristic taste can be described as a harmonious balance between the fresh aroma of young buds and the toasted perfume conferred by drying at high temperature during initial treatment.
Tennouzan is the name of the most popular tea at Yamamasa Koyamaen And the most popular for Koica (thick tea). Unlike USUCHA (light tea), which uses 2 g of matcha for 70 ml of water, the koica requires two to three times more matcha. This method of preparation is only possible with a superior quality matcha, rich in umami and very little bitter or astringent.
Although many matcha are labeled "ceremony quality", most become much bitter and astringent when prepared in Koica. Tennouzan, however, stands out among the teas of quality ceremony. It offers not only an exceptionally rich umami and a deep and mellow aroma (characteristic of shaded teas), but also a delicious fresh and herbaceous scent from young tender tea leaves. This guarantees a really delicious experience.
Tennouzan Offers a rich and full-bodied flavor, while leaving a sharp and refreshing aftertaste, with an exquisite aroma that persists beautifully. This is the brand of a truly superior matcha.
Grinding with stone grinding wheel
Origin of tea: Kyoto
Cultivated: Samidori, Asahi, Gokou Okumidori, Yabukita, native varieties, etc. (As you have noticed, these have no specific name) Type: ichibancha
Quantity for a cup: 1.5g for 7 cl of water temperature: 80 ° C This tea matcha with rich umami, deep aroma, with fresh scent of young tea leaves, gets pure.
How to keep matcha for fresh and delicious?
Matcha is a very delicate product, whose quality can easily change depending on how it is retained and manipulated. It is particularly sensitive to heat, moisture, light and odors.
Exposure to heat and moisture can alter the tea. Its bright green color can also turn reddish or fade when exposed to sunlight or interior lighting. In addition, Matcha easily absorbs the surrounding odors, so it is necessary to avoid placing it near strong odors.
Before opening, the best conservation environment is a cool, dark and dry place. Low temperatures help preserve the quality of Matcha. Before opening, it is better to keep the non-opened matcha in its sealed package and store it in the refrigerator or freezer.
Important: Always let the matcha come back to room temperature before opening it. If you open it while it is still cold, condensation (water droplets) can form inside the container.
Once the matcha has absorbed moisture, its quality deteriorates quickly. Once open, try using the matcha within 1 to 2 weeks.
In this case, keep it in a cool, dark and dry place, not in the refrigerator. If you take it out and put it back several times to the refrigerator and the container is not perfectly hermetic, it may absorb moisture because of temperature changes.
To avoid this, protect it with sudden changes in temperature or humidity and use it as quickly as possible. If you need to keep the matcha for a longer period, make sure the container is hermetically closed and place it in the refrigerator or freezer.
If possible, use a vacuum package or oxygen absorber bags, and keep it away from light and heavy odors. If there are lumps, please break the product with a colander.
Preparation:
1. Reheat a bowl. Reheat and softe a bamboo whip. Sieve 1.5 g of matcha and pour it into the bowl. It is better to use a colander.
2. Slowly pour hot water to about 80 ° C into the warmed bowl.
3. Stir quickly by drawing an "M" for 15 seconds. When a light and creamy foam is formed, slowly lift the bowl whip to remove it.
