In Yamamasa Koyamaen, Craftsmen respect the strictest standards in the selection of gross tea leaves (Tencha), thoroughly assessing the color of the leaves, the hue of the infusion, taste, color and aroma of used leaves, and, once grounds. 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. Atamamasa KoyamaenThe characteristic taste can be described as a harmonious balance between the fresh aroma of the young buds and the toasted perfume conferred by drying at high temperature during the initial treatment.
Ogurayama Is the most emblematic Matcha of Yamamasa Koyamaen and the most used, particularly appreciated for Usucha (light tea) presentations in traditional tea ceremonies. It is an emblematic brand of Yamamasa Koyamaen, often chosen for meetings around tea, and which has many amateurs across Japan.
With Ogurayama, you will discover all the distinctive flavor of Matcha, including the rich aroma, the notes of OII-KA (perfume of shaded tea) and deep umami deploy gracefully in the mouth.
Grinding with stone grinding wheel
Origin of tea: Kyoto
Cultivar: 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 Water temperature: 80 ° C
This matcha tea, to the balanced harmony between umami and aroma with a clear and refreshing finish, is tailoring pure or matcha latte.
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.
Recipes:
Smoothie with Matcha
Put in a 2 g mixer of matcha powder, 10 cl of milk, a banana and 50 g of nature yoghurt. Add a frozen banana according to your taste.
Soda with matcha
Mix 2 g of matcha powder with a little lukewarm water. Add 20 cl of gas (or soda according to your taste). Add lemon to get a refreshing taste.
Matcha latte
Mix 2 g of matcha powder with a little hot milk, then pour 15 cl of milk and mix well. Then add sparkling milk and sprinkle with matcha powder.
Hot chocolate with matcha
Mix 2 g of matcha powder with a little hot milk. Add 25 g molten white chocolate and 10 cl of hot milk. Garnish with whipped cream and tapered almonds grilled.
Matcha affigureo
Dissolve 3 g of matcha powder in 3 cl of hot water, then pour on vanilla ice.
Matcha beer
Mix 2 g of matcha powder with a little lukewarm water, then add 20 cl of very cool beer.
