Matcha Meiju
Green Tea Matcha
Understanding matcha During the 12th century, the Buddhist monk Eisai returned from a journey to China carrying tea seeds, which were subsequently cultivate...
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Infusion time 15"
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Quantity 1-3 g / 4-5 cl
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Temperature of infusion 65 - 75°C
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Time of the day All day
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Description
Understanding matcha
During the 12th century, the Buddhist monk Eisai returned from a journey to China carrying tea seeds, which were subsequently cultivated across several areas of Japan. Already at that time, tea was being ground into a fine powder – matcha – and whisked into a bowl of hot water. Originally an exclusive beverage of the nobility, matcha gradually became part of ordinary life and today, through the Cha No Yu ceremony, occupies a central place in Japanese Zen philosophy and aesthetics.
Tencha leaves are the source from which matcha is produced. Unlike Gyokuro, these leaves are not rolled into needle shapes but rather ground into a fine powder of luminous jade green.
The Cha No Yu ceremony employs two matcha varieties:
• Usucha – the more widely available type, crafted from the leaves of young tea plants, yielding a light tea.
• Koicha – created from the leaves of tea plants aged 30 years or more, yielding a robust tea.
This exceptional Grand Cru matcha captivates with its silken, mellow texture and gentle, subtly sweet aroma.
Source from tea bushes exceeding 30 years in age, it is expressly formulated for preparation as Koicha (the thick tea served in tea ceremony). It delivers a particularly deep, pleasing character with remarkable intensity.
What is Koicha?
Koicha is prepared and enjoyed nearly exclusively within the Japanese Cha No Yu ceremony. The ceremony commences with a light collation – the Kaiseki – and then, following a brief interlude, transitions to Goza Iri, its defining element: thick tea (Koicha) is offered first, then a thinner version (Usucha).
How do Koicha and Usucha differ?
• Koicha is substantially more viscous than Usucha – its body resembles liquid honey.
• Its character is softer and sweeter on the tongue than Usucha.
• Koicha typically employs a superior matcha grade (specifically prepared for ceremonial use) compared to Usucha.
• The two brewing methods differ in matcha quantity, water quantity, and the whisking method employed (see below).
In relation to Seijo no Shiro, which is perfectly suited to Usucha preparation, Meiju represents a denser, more concentrated matcha. Its aromatic structure is more nuanced and exhibits less astringency in the mouth.
Suggestion of preparation
How to make Koicha and Usucha
Koïcha :
Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk in the water (chasen). When the bowl is warm enough, tip out the water and dry the bowl with a clean towel.
Place 3 to 4 spoons of matcha (around 3g) in the bowl, using the bamboo spoon. You are strongly advised to sieve the matcha powder finely before placing it in the bowl.
Pour around 40 ml hot water (65-75°C / 140-150°F) in the bowl – just enough to cover the Matcha powder.
Unlike Usucha, Koicha must NOT have a foamy consistency. You must therefore not beat it too vigorously or rapidly. Mix slowly, stirring with the whisk in a clockwise direction. You should obtain a tea with a thicker, smoother consistency than Usucha.
Usucha :
Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk in the water (chasen). When the bowl is warm enough, tip out the water and dry the bowl with a clean towel.
Place 2 spoons of matcha (around 1g) in the bowl, using the bamboo spoon. It is best to sieve the powder first to eliminate lumps.
Pour around 50 ml hot water (65-75°C / 150-170°F) into the bowl.
Hold the bowl in one hand and, with the other, beat the mixture sharply with a whisk, in a “w” shape, until it forms a smooth foam. The Matcha is now ready to drink.