• Matcha from Uji in Limassol
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Japan

Matcha Ceremonial

Matcha Ceremonial

cream flowers passion fruit

Tencha is the tea that uses the same tea leaves as Gyokuro and dries it after steaming without kneading. Matcha is produced by grinding Tencha finely with grindstone into fine powder. High-quality Matcha is used in the Japanese tea ceremony as full-flavored tea (thick tea) and light-flavored tea (thin tea). It is also increasingly used for bakery products and food processing.
25 g
€17,00 EUR
€17,00 EUR
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Flavor Notes
Passion fruit, Cream, Flowers
Sweetness
Astringency
Plucking Standard
One bud, two leaves
Variety
Gokou, Komakage, Samidori
Processing
Shading, Steaming, Blending, Grinding
Harvest Year
2022
Harvest Time
Spring
Matcha Ceremonial

The Farm Story

The Nishide Tea Factory had a long and storied history that started in 1781 when Kojuryou Nishide began building a Tea Farm. Over time, the business expanded, and during the Meiji Period, Kojyurou Nishide constructed a basement for wholesale operations in Tokyo, Osaka, and other cities. Nishide Tea Factory has won numerous awards over its long history, thanks to its commitment to introducing new inventions and technology to tea production. Today, the factory is managed by Takashi and Atsuko Nishide and their family, who buy unrefined tea leaves from the tea farms of Kyoto and surrounding prefectures. They refine the leaves to produce high-quality tea that is uniform in color, shape, and flavor. The Nishide Tea Factory has been a significant influence on the tea production industry and has set a standard for quality tea for over 140 years. The factory's story is a testament to the power of hard work, dedication, and innovation in building a successful business.

Region
Uji, Kyoto Prefecture
Tea Maker
Takashi and Atsuko Nishide
Area
cooperates with local farms
Elevation
60m
Environment
Uji's unique microclimate
Soil
Red-yellow soil
  • Pour a small amount of hot water into the matcha bowl to warm it. Swirl the water around and then discard it.
  • Use a matcha scoop (chashaku) or a teaspoon to measure about 1-2 grams of matcha powder and sift it into the warm matcha bowl. Sifting helps to break up any clumps and ensures a smoother matcha.
  • Heat the water to about 65-75°C. Pour a small amount (about 60-80 ml) of hot water into the matcha bowl over the sifted matcha powder.
  • Using a bamboo matcha whisk (chasen), whisk the matcha briskly in a "W" or "M" motion until the matcha is evenly blend with water and a frothy layer forms on the surface. This should take about 15-30 seconds.
  • Depending on your preference, you can adjust the amount of water for a thinner or thicker matcha shot. Experiment with the water quantity to find the balance you enjoy.
  • Check the surface of the matcha for a layer of froth. A well-whisked matcha will have a creamy texture and a consistent layer of bubbles.
  • Matcha is best enjoyed fresh, so serve it immediately after whisking to savor its vibrant flavor and frothy texture.
  • Hold the matcha bowl with both hands, take a moment to appreciate the aroma, and sip the matcha slowly to fully enjoy its unique flavor.

Adjust the matcha powder and water ratios to suit your taste preferences.

Brewing Method
Matcha Brewing
Tea Weight
1 -2g
Brew Water
60 - 80g
Water Temperature
65-75°C
Brew Time
30 seconds

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