KEIKO MATCHA SOSHUN 50g BAG BIO

It comes from the town Kagoshima on the southernmost Japanese island Kyushu and it is organically produced tea.  Matcha Soshun Organic is a recent and modern version of matcha tea. Tea bushes are only partly covered with canvases, and leaves start to be picked already in April. Modern ceramic stones are used for grinding and the final produce is fresher, less oxidized, and of a brighter colour. Tea contains more tannins, theanine and vitamin C. It is of notably soft and sweet taste that lingers in your mouth for long.  The tea is used both, in the preparation of traditional, thinner tea that the Japanese call usucha, as well as for preparation of the thicker version, which is less known in the West, called koicha.  Preparation of matcha tea is very interesting. A special, bigger bowl CHAWAN is used for drinking matcha, and a bamboo whisk CHASEN is used when preparing the brew, as it allows uniform, even and efficient whisking. A special bamboo scoop CHASAKU is best used for dosage, but we can also use a coffee spoon. First a full scoop (2g) of matcha is placed into the bowl, and then we slowly add from 1-1,5dl of hot water (about 80 °C). First we slowly dissolve the tea and then proceed to whisking with rapid motions in the shape of letter W in the centre of the bowl, without touching its bottom. We continue until obtaining a uniform green brew with soft froth on the surface. In order to avoid lumps in our brew it is recommended to first pass matcha through a fine sieve before even starting with the preparation. In time you will find just the right ratio of water and tea for your own taste. The bag contains 50g of hermetically sealed tea powder.