The ultimate traditional green tea,”Matcha”
“Matcha” is powdered tea. Matcha is made from tea leaves known as Tencha. Similar to original Gyokuro, Tencha is grown using shade structures, but Tencha’s shade growing period is for around 30 days before harvest. First-cut leaves with strong umami taste are gathered and then steamed. The leaves are removed and dried in special ovens to make the Tencha. The Tencha is then finely pulverized with stones or ceramics. After sieving, it becomes Matcha. This tea was mainly used in the tea ceremony before the advent of Sencha, and it had a considerable impact on traditional Japanese culture. This is the most traditional type of tea. Its complex flavor balances umami, sweetness, astringency, and bitterness.
Thinly mixed “Shiro,” tea and thickly brewed “Mukashi,” tea Matcha’s two types: thin and thick
Depending on its use, Matcha can be roughly divided into two quality types: “Shiro” and “Mukashi.” The Mukashi used for thin tea is made from a type of Tencha with a stronger umami.
Usucha (thin tea), ”Shiro”
Thin tea is made by placing Matcha into a tea bowl and pouring in water, then mixing with a bamboo tea whisk while making froth. The tea’s refreshing yet intense flavor emerges from within the natural, vibrant green. Today, Matcha is not only for the tea house. One needs only a tea bowl and hot water to savor it as a casual everyday drink while relaxing in an indoor living space or even outdoors. Newly popular style of open-air tea ceremonies: casual, with a picnic atmosphere.
Koicha (thick tea) “Mukashi”
As its name implies, thick tea uses around twice the Matcha of thin tea. It is made by stirring thickly in the tea bowl. Thick tea has a consistency approaching that of cream. Matcha made from superb quality Tencha evokes a strong umami balanced with light astringency and bitterness. Drinking it, one can experience a flavor surpassing other teas in depth and complexity. A tea ceremony place may be set with traditional Japanese courses, traditional sweets, and so forth, as a light meal, but the essential point of the experience is to gratefully receive the fragrant thick tea.
