Ocha & Co. Kyoto Uji Japanese Matcha Green Tea Fine Matcha Powder 50g

Product Information

While other fine Japanese teas such as gyokuro are prepared using water cooled as low as 40°C (104°F), in Japan, matcha is commonly prepared with water just below the boiling point [16] although temperatures as low as 70–85°C (158–185°F) are similarly recommended. [17] For the budget traveler, consider the Cha-gan-ju-tei House located nearby the JR Uji station. It is a cozy and clean accommodation in Uji. Free-flow beer and miso soup are available. Choose from the western or Japanese room. Day Trip To Uji

This premium matcha powder captures the essence of traditional Japanese tea craftsmanship, delivering a harmonious blend of flavor and authenticity. The variety, quality, and flavors offered by Fukujuen are a testament to the brand’s dedication to preserving and sharing the art of Japanese tea. While the brewing instructions could be more comprehensive, the teas themselves are a treat for the senses and provide a glimpse into the rich tea culture of Japan. The genmaicha charms with its unique combination of roasted rice and green tea, and the hojicha delights with its toasty, nutty character. Each sip is a journey of flavors that transports you to the tranquil tea gardens of Japan.

Writer's Pick

Japan is known for its matcha, a type of tea made from a finely ground powder that’s whisked into hot water. Matcha is different from regular green tea: the latter involves adding tea leaves to water, letting them infuse, then removing the leaves entirely. With matcha, you’re essentially drinking the entire tea leaf in powdered form! Located just beside the Uji River, you will find Byodoin Omotesando Street or Byodo-in street. This 300 meters long quaint street is lined with many restaurants and shops. The majority are selling green tea, tea-related product, and flavored green tea desserts. It is said that Uji tea began to be cultivated in Kyoto in the Kamakura period (1185-1333) at the beginning of the 13th century.

We considered several factors in selecting our top ceremonial matcha. Taste weighs heavily, of course, but price, variety of sizes, and sourcing region are components as well, which is why Matcha Konomi’s Akira Organic Ceremonial Matcha is a terrific all-around option, suitable for newbies to longtime fanatics. Just keep in mind that this is not the flat-out tastiest matcha powder you can buy; for that, look at higher-priced products (some of which are included on this list).From Kyoto to JR Uji station: Train runs twice every hour by JR Nara Line which departs from platforms 8, 9, and 10. The journey takes about 18 minutes for rapid and 20 minutes for the local train. The train fare is ¥240 ( covered by Japan Rail Pass).

The most common style of matcha tea is usucha, or "thin tea." To make usucha, scoop 1 teaspoon of matcha powder into a bowl. Next, heat water to 176 degrees and pour 2 to 4 ounces over the matcha powder. Use a matcha whisk, also called a Chasen, to blend the water and matcha powder; briskly whisk in a "W" or "M" pattern for around 20 seconds until the matcha has evenly dissolved. From there the tea is ready to drink. You can add a creamer or more water as well as sweeteners like honey and sugar to suit your taste. DoMatcha–“Culinary Organic Matcha”: DoMatcha offers an organic culinary grade matcha that is smooth, vibrant, and affordable. It is suitable for everyday use in drinks, lattes, or baking. Heiss, Mary Lou; Heiss, Robert J. (2007). "A Brief History of Tea". The Story of Tea: A Cultural History and Drinking Guide. New York: Ten Speed Press. ISBN 978-1-60774-172-5. oxidation ตากให้แห้ง แล้วบดให้เป็นผงด้วยเครื่องบดที่ทำจากหินเพื่อหลีกเลี่ยงความร้อน เพราะหากมัทฉะโดนความร้อนจะเสื่อมสภาพทันที Read on my half-day trip to Uji from Kyoto by train. My Uji itinerary included a suggested walking route, things to do, and must-eat food in Uji.Uji has witnessed the diversification of green tea. Beginning from the high-grade matcha, which was only accessible by the nobles, Sencha was invented in the 18th century to fulfil the need of common people. The combination of these two tea production techniques produced gyokuro. The increasing popularity of Uji tea is deeply connected with the success of tea ceremonies, including Tōcha, Chanoyu and Senchadō. Moreover, Hibiki-an’s commitment to sustainable and eco-friendly practices further enhances the appeal of their matcha.

When it comes to taste, Itohkyuemon Kyoto Uji Premium Matcha Powder does not disappoint. It offers a balanced and refined flavor profile, combining gentle umami notes with a subtle sweetness and a hint of pleasant bitterness.The flavour of matcha is dominated by its amino acids. [9] The highest grades of matcha have a more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. Uji tea (宇治茶, Uji-cha) is arguably considered to be the finest matcha in Japan. You can taste the Uji matcha, green tea products, and food in Uji. Of the following terms "ceremonial grade" is not recognised in Japan but "food grade" or "culinary grade" are. Uji is regarded as a benchmark for high-quality tea leaves. [6] This is due to a combination of different factors, including soil quality, misty climate, optimal soil quality, sloping hills and the fact that Obuku never frosts even during winter. [7] [8] [9] Tea produced from Uji are often presented to the imperial family and used in tea ceremonies. [9] Hence, many local farmers are still applying the traditional method of processing tea leaf instead of relying on machines. This knowledge is passed down from generation to generation to produce high-quality tea. [6] Tea Cultivation and Processing Technique [ edit ] The Uji Method [ edit ] Catechin concentration is highly dependent on leaf age (the leaf bud and the first leaf are richest in epigallocatechin gallate), but catechin levels also vary greatly between plant varieties and whether the plants are grown in shade. [12] [13]