Sangetsuno Shiro is a high quality uji matcha powder produced by Fukujuen. Founded in 1790 in Kyoto, Fukujuen is one of the most respected and prestigious green tea sellers. Sangetsuno Shiro has a deep umami and an appropriate amount of bitterness. Served best as a weak tea (usucha).
Matcha is made from shade-cultivated green tea leaves that have been finely grounded on a stone mill, containing deep flavor and nutrients of leaves. Matcha is prepared in a different way from the way loose-leaf teas are prepared. The preparation of authentic matcha requires the following utensils. They can be purchased on Takaski Online Shop:
- A chasen (bamboo tea whisk)
- A chashaku (bamboo spoon)
- A chawan (tea bowl)
How to make matcha
- For best effect, strain matcha with a tea strainer first, and warm a tea bowl and dry it completely
- Place about one or one and a half chashaku of matcha powder (2g) into the bowl
- Prepare 80°C water: first boil water to the boiling point, transfer it to a separate empty bowl and cool it to 80°C
- Pour 80°C hot water into the warmed tea bowl (up to one third) and mix it with match powder well by using the tip of the tea whisk.
- Matcha doesn’t completely dissolve. Fine powder become suspended in the hot water as it’s whisked.
- Best to consume the matcha immediately before the particles sink to the bottom of the tea bowl.