Kanbayashi Shunsho -Konomi no Shiro - 20g Ceremonial Grade Matcha Japan UJI
$ 16.71
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. The product is Japanese matcha Green Tea Powder Konomi no Shiro from Kanbayashi Syunsho Honten(Kyoto Uji), with a 4-month expiration date. It is a gluten-free, halal, sugar-free powder made in Japan. The serving size is 20 grams, and it belongs to the Tea & Infusion category. This matcha powder is known for its distinct flavor and is commonly found in the Pantry aisle. During the time of the second Tokugawa Shogun, the tea taster Kobori Enshu preferred white tea with superior flavor as the finest, and this is how the tea was named. 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!
