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Japan's Uji Region teas are plucked in four periods during the growing season. This very mild Certified Organic USU EDITION (Thin Tea) tea is the best one Japan has to offer.
The small Gyokuro leaves are harvested starting the end of May after beeing covered for 20 days in 90% shade (more chlorophyll / less tannin / darker leaf / sweeter taste). The chopped leaf becomes the 'Tencha' that is ground into 'MATCHA', Japan's ceremonial tea.
Serve as ceremonial, occasional or special after dinner tea and a cleansing beverage.
Theine (caffeine) content: Medium
Preparation: Bring fresh water to the boil. Let it cool down for 45 seconds. Warm up your tea bowl CHAWAN by rinsing it out with hot water. Dry the top part with a silk or cotton cloth using circular motion.
Fill 1/3 teaspoon or the proper CHASAKU amount of this 'Usu Matcha' into the preheated tea bowl. Pour the hot water into the tea. Let infuse 3 Minutes, stir or whisk using the CHASEN and serve.
If not a single serving, the bowl can be handed round the circle of guests. The audible slurping of the tea during the ceremony is an expression of appreciation. The process may be repeated several times.
Store your 'Matcha' cool, dark and dry!
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