Japanese matcha Koicha BABAMUKASHI 40g Kanbayashi Shunsho Honten /KYOTO Uji
$ 29.04
Description
Dear Customer Our matcha products have been very popular with many customers, but due to the recent increase in demand for matcha, we have been unable to keep up with the cans of the necessary materials, making it difficult to sell them. We apologize for the inconvenience, but we will be temporarily suspending sales of the 20g/40g cans. If you still need them, please switch to the 20g/40g simple boxes. The quality of the matcha in the paper boxes is the same as that of the canned products, so please use it with confidence. This is a 40g package of Japanese matcha powder, specifically Koicha BABAMUKASHI from Kanbayashi Shunsho Honten in Kyoto. The matcha has a rich flavor and is typically used for making thick matcha tea. Made in Japan, this matcha is suitable for those looking to enjoy traditional Japanese tea. Tokugawa Ieyasu liked the tea made by the first mother of the Kamibayashi family as "Babacha" and was given a Wakamori tea garden as a reward, and the tea picked in the tea garden was named "Grandmother(BABA) Old(MUKASHI)". This tea inscription is a venerable tea inscription that was only allowed to the Kamibayashi family. Here’s the translation of the steps for preparing matcha: What you’ll need Matcha (choose a high-quality one) Chasen (a bamboo whisk for frothing matcha) Chawan (a tea bowl) Hot water (about 70–80°C / 158–176°F) Chashaku (a bamboo scoop for measuring matcha) Steps for Preparing Matcha Prepare the matcha Use the chashaku to scoop matcha powder into the tea bowl. Typically, 1–2 grams of matcha (about 1–2 scoops) is the standard amount. Before adding the matcha, it’s a good idea to warm the tea bowl lightly to enhance the aroma of the matcha. Prepare the hot water The ideal temperature for the water is 70–80°C (158–176°F). If the water has boiled, let it cool down slightly to reach the right temperature. Add the hot water Pour a small amount of hot water into the tea bowl, just enough to moisten the matcha (about 30–50 ml). Stir the matcha with the water to dissolve any clumps and create a smooth mixture. Whisk the matcha Use the chasen to whisk the matcha. Place the chasen in the tea bowl and, using your wrist, move the whisk quickly in a "W" or "M" shape. This motion will create foam and froth. Start with a slow motion to mix the matcha and gradually increase the speed to form bubbles. Whisk for about 20–30 seconds until a fine layer of foam forms on top. Finishing touches Once the foam is formed, gently smooth the surface with the chasen. The matcha should have a nice, frothy surface for a beautiful presentation. Finally It’s best to drink the matcha soon after preparing it to enjoy its full aroma and flavor while it’s still warm. If you’re preparing a thicker matcha (koicha), use more matcha powder and less water, creating a stronger, more concentrated taste. You may also need to whisk longer to get the right consistency and richness in flavor. Enjoy the process of preparing and drinking your matcha!
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