Organic Japan Premium Ceremonial Matcha – Gift Tin 40g

Brew & Taste

Get ready for true deliciousness. Matcha Japan Uguisu is sweet yet mysteriously delicious. In Japan, they would call it proper umami. The special taste of glutamic acid, which makes you crave another sip, can also be found in some cheeses or meats. When whisked in water, the delicate matcha remains fresh green and the surface is covered with a thick foam.

Origins

The tea gardens in Shizuoka Prefecture are among the world's most famous. Not only because they produce a full 40% of Japan's green tea and are a rewarding destination for many tourists and true tea connoisseurs but also because of its history. The first tea tree seeds were planted there in 1241, which was probably when the phenomenon of unique green teas, which millions of people enjoy daily, was born.

Situated on the Pacific coast, Shizuoka Prefecture enjoys a humid subtropical climate. It lies in an area of seismic activity and every 100-150 years, it is hit by very strong earthquakes. More than 10% of the area is covered by natural parks. The area is bounded to the west by high mountains, to the east by a narrower coastline and to the north by the sacred Mount Fuji. It was at its foot that tea gardens were established and tended by entire families for centuries.

The exact production process of matcha is unknown. Its secrets remain part of the culture of the local workers. What we can say for sure is that before the tea leaves are ever harvested, the owners shade their plantations with reed mats. The bushes get very little light, making their leaves more fragile, greener and richer in chlorophyll and desirable amino acids. Only the youngest leaves are picked by hand. They are dried, stripped of veins and stems and ground into tea powder. Originally, stone grinders were used and traditional producers still rely on them today. No sophisticated machine is capable of grinding tea so gently and at the same time delicately.

Matcha Japan Uguisu is also exceptional in that it's organic. Neither the tea plants nor the tea itself have come into contact with fertilizers or chemical sprays, which guarantees the highest quality.

The beverage is prepared by whisking the powder with water in a bowl. This process is called Cha-no-yu and requires special tools. It is very important to whisk the matcha until it is foamy and you can drink it without straining the liquid. All the beneficial nutrients remain in the drink.

For those who want to enjoy a truly delicious ceremonial matcha in the conditions of a regular kitchen, we have prepared an article in our magazine.