{"product_id":"matcha-meiju-de","title":"Matcha Meiju","description":"\u003cp\u003e\u003cstrong\u003eUnderstanding matcha\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eDuring 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.\u003c\/p\u003e\n\n\u003cp\u003eTencha 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Cha No Yu ceremony employs two matcha varieties:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e• Usucha – the more widely available type, crafted from the leaves of young tea plants, yielding a light tea.\u003cbr\u003e\n• Koicha – created from the leaves of tea plants aged 30 years or more, yielding a robust tea.\u003c\/p\u003e\n\n\u003cp\u003eThis exceptional Grand Cru matcha captivates with its silken, mellow texture and gentle, subtly sweet aroma.\u003cbr\u003e\nSource 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Koicha?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eKoicha 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).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do Koicha and Usucha differ?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e• Koicha is substantially more viscous than Usucha – its body resembles liquid honey.\u003cbr\u003e\n• Its character is softer and sweeter on the tongue than Usucha.\u003cbr\u003e\n• Koicha typically employs a superior matcha grade (specifically prepared for ceremonial use) compared to Usucha.\u003cbr\u003e\n• The two brewing methods differ in matcha quantity, water quantity, and the whisking method employed (see below).\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e","brand":"Palais des Thés Schweiz","offers":[{"title":"Default Title","offer_id":58204270363008,"sku":"C233","price":65.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/3934\/0160\/files\/C233.jpg?v=1780530425","url":"https:\/\/palaisdesthes.ch\/en\/products\/matcha-meiju-de","provider":"Palais des Thés Schweiz","version":"1.0","type":"link"}