Matcha Uji Imperial, 30g Tin or 100g & Matcha Kyoto Culinary, 30g Tin
This variant is currently sold out
Now there are several options for stress-relieving matcha from Japan. Our Matcha Uji Imperial starts your day with the most anti-oxidants and is available in a 30-g (1.1 oz) tin or an economical 100-g (3.5 oz) bag. And, introducing Matcha Kyoto Culinary, our less expensive culinary matcha for food & drink recipes.
- How to brew
- Product Details
- Fun Facts
- Pairing Suggestions
- Instructions for preparing Matcha Uji Imperial: Place roughly 1 to 2 grams of sifted matcha (either 2-3 bamboo scoops, or 1/2 to 1 tsp) into a tea bowl (or wide-mouthed bowl). The more tea used, the thicker the matcha brew. Then, using 3 to 4 ounces of water at 160 degrees, whisk your brew into a froth. A bamboo whisk is ideal to create a nice even froth atop your bowl. Instructions for preparing Kyoto (Culinary) Matcha Culinary Kyoto: a more assertive astringency in this matcha comes from using larger and less sweet tea leaves. This culinary matcha works best for food recipes such as in a salad dressing, morning smoothie, ice cream, or as an ingredient in a food recipe.
- The Matcha Uji Imperial ceremonial grade matcha is a work of art
- Several weeks before the tea leaf Spring harvest, place support poles workers begin covering the support poles placed throughout the tea garden with a fabric that blocks about 90% of the sunlight from reaching the tea plants
- The shaded plants respond by producing more chlorophyll and amino acids, which intensifies the umami & savory flavor of the tea
- After workers de-stem the tea leaves and store them for several months, they slowly grind the tea leaves into a powder
- Matcha is unlike any other tea in that you consume the leaves, rather than steeping and discarding them
- Our staff tasting panel loves this unique tea. The intense umami flavor of matcha is enhanced by its incredible brothiness, and as delicious as it is, its primary appeal might be its texture
- Our talented staff tasting team notes the high-quality of our Ceremonial Matcha Uji Imperial. Even if you don't have a tea bowl or bamboo whisk, try preparing roughly a teaspoon of matcha (or 2 bamboo scoops) with about four ounces of 160-degree water, in whatever vessel is available. Whip the tea into a froth, even if you must shake it up in a thermos or tumbler. Don't be afraid to break the rules, and develop your own tea ritual!
- The original method of shading the matcha tea plants was covering the plants with straw matting approximately 20 days before the harvesting of the leaves. This shading prevents approximately 90% of the sun from reaching the tea plants.
- Each day, the plantation manager looks at the tea leaf color and adjusts the straw matting above the plants to increase or reduce the sunlight reaching them
- Matcha manufacture in Japan is an art, and extremely labor-intensive
- Candied fruits
- Parmesan cheese
- Any creamy, soft and sweet cheese
- Sushi or sashimi
- Fresh fish
- Any dark chocolate, pastry, truffle or dessert
- New York-style chocolate cheesecake
- Japan, Uji green tea: 100%.