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Kinrin, "Profound"
Kinrin means "profound" and it is grown in the Uji, Kyoto region. This premium thick grade matcha is used in combination with teabowl and bamboo whisk. It can be made in both thin and thick styles, ranging from 1 to 4 teaspoons per serving. Made thin, the froth is light and airy, with the tea powder falling slightly to the bottom of the teabowl. Made thick, the texture is like liquid clay with less separation between water and tea.
What does thick grade mean?
The grade of matcha helps guide you in making a delicious bowl of tea. The term �thick grade� denotes the highest grade of matcha, stone-ground from the youngest tealeaves. This delicateness gives you the chance to make it as thick as you like, as strong as you like, while still keeping the complexity of taste.
Thick grade matcha is most commonly made in the thin style by using 1 teaspoon to 1.5 ounces of hot water. For special occasions, it is made in the thick style, using 2 teaspoons to 1 ounce of water.
Koyamaen Matcha
We sourced this matcha from Koyamaen, one of the foremost producers of tea in Japan. The history of Koyamaen dates back to the 1600's when Kyujiro Koyama began tea cultivation in Ogura, Japan. Koyamaen is known for the highest standard of quality in its matcha production.
Japanese Sweets and Matcha
In Japan, matcha is enjoyed in combination with small sweets. Known as Wagashi, these sweets are made from natural, plant based ingredients. Wagashi adds a personal touch to matcha drinking, a chance to express a theme or reflect the change of seasons. Their sweetness, eaten prior to drinking matcha, balances out the flavor of the tea.
Look for Wagashi at Japanese markets. They usually contain some of the following ingredients: azuki beans, kidney beans, soy beans, potatoes, rice flour, wheat flour, sesame seeds and sugar. |
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