| ≥1 piece |
Detailed introduction to Yame Matcha Moe:
Yame is located in southern part of Fukuoka prefecture, Kyushu island.
Green tea of Yame has a long history and very famous for its richness and sweetness, and won the prize of Minister of Agriculture, Forestry and Fisheries at the national green tea show in the year 2005 and 2006.
The production share of Yame is less than 3% of the market of green tea in Japan. But concerning the Gyokuro, the market share of Yame is over 50%.
Ralatively high in temperature during a day, and cold at night specific to inland area, and 1600mm-2400mm rainfall per year are ideal environment for cultivating quality green tea.
Matcha is generally used for Japanese tea ceremony and divided into two classes; "Koicha" (thick tea) and "Usucha" (thin tea).
Koicha creates a sweeter and mellower tea, while Usucha has a lighter and slightly more bitter taste.
This is a Matcha for tea ceremony and made from quality Gyokuro tealeaves harvested in June. This matcha has an excellent natural sweetness with invigorating scent. The variety of tea plant is Yabukita. Suitable for "Usucha" (thin tea). We offer this matcha in a resealable aluminum zip bag.
How to prepare Usucha (for one person):
1. Pour hot water into the Chawan.
2. Soak Chasen(tea whisk) into the hot water and turn around the Chasen to moisten.
3. Discard the hot water, and wipe inside of the Chawan by Chakin.
4. Put 1 1/2 heaped Chashaku (about 2gram) of Matcha into the Chawan.
5. Pour 60 ml hot water with a temperature of 85 deg C into the Chawan.
6. Hold the Chawan and stir the contents briskly with the Chasen(tea whisk).