- Description
- Specs
- Method
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This organic Matcha green tea from a spring harvest 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.
PREPARATION
Quantity 1 tsp / 65 ml
Temperature 75°C
To prepare a good Matcha, just follow a few simple, but precise, steps.Ideally, remove the Matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
Sift the measure of Matcha you need through a sieve for a creamier mousse and to prevent lumps.
Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (Matcha spoons) of sifted Matcha into the bowl.
Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
Trickle 65ml of water (75°C) onto the tea
Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.For greater freshness, the Matcha should be used within 6 months of opening and stored in a cool place.
- Quantity: 40g tin