Admari Matcha | Green Tea
Everyday Matcha
Admari Matcha, where each sip transforms ordinary moments into sacred ones. Sourced from Japan's serene Mie prefecture, this usucha (thin tea) embodies the spirit of harmony and respect, blending the Saemidori and Yabukita cultivars to create a balanced cup, infusing vibrant green hues with a delicate touch of umami, inviting you to a moment of reflection. This tea really shines as part of a latte but stands on its own to be savored in its unadulterated purity, Admari Matcha promises an experience that captivates your senses and transforms your routine into a tranquil oasis. Redefine your connection with tea, embracing both the timeless reverence of tradition and the modern allure of Admari Matcha.
Elevate your tea ritual today.
100 gram pouch | approx. 50 servings
Ingredients: Japanese Green Tea
Recommendations:
Please review matcha information below for preparation guidelines
Tasting notes:
Sweet Green Tea | Floral | Creamy
Match, Matcha, Matcha!
Immerse yourself in the world of Matcha, the essence of Japanese Green Tea and the heart of Chanoyu. Renowned for its unparalleled purity, Matcha offers a unique experience by allowing us to consume the entire leaf of the Camellia Sinensis plant. This results in higher catechin levels and a concentrated dose of vitamins, making Matcha a beacon of health benefits.
Beyond its nutritional prowess, Matcha carries with it a rich history intertwined with Chado, the Way of Tea, and Chanoyu, the Japanese Tea Ceremony. A simple bowl of Matcha has the power to enlighten the soul, connecting us to centuries of tradition and reverence.
Exploring the Depths: Usucha & Koicha
In the realm of Chanoyu, there exist two types of Matcha: Usucha and Koicha. These terms, translated as "thin" and "thick" tea respectively, denote the preparation styles inherent to the Japanese Tea Ceremony.
Usucha, crafted from tea leaves less than 30 years old, is the most common type of matcha in the west.
On the other hand, Koicha originates from the harvest of plants aged at least 30 years. It’s preparation is meant to be thicker and without foam.
Indulge in the artistry of Matcha and experience the nuanced elegance of Usucha and Koicha as they enchant both palate and spirit alike.
Matcha Preparation
Prepare Your Perfect Matcha
Step 1: Begin by preheating your matcha bowl, filling it approximately one-third full with hot water. Submerge the whisk prongs briefly in the water to moisten the tips (not the entire whisk!). Once the bowl is adequately warmed, discard the water and dry the bowl thoroughly, preferably using a cloth like a chakin. Set the whisk aside and measure out 2.3oz of hot water for Usucha or 1.3oz for Koicha into a separate measuring cup, allowing it to cool.
Step 2: Utilize the bamboo scoop to measure the matcha powder, approximately two scoops for Usucha or three to four scoops for Koicha, and deposit it into the bowl. It is highly recommended to sift the matcha before measuring to eliminate any clumps.
Step 3: Once the water from Step 1 reaches a temperature between 158°F and 190°F, pour it into the matcha bowl. Water temperature depends on your taste preferences and type of matcha.
Step 4: Grasp the whisk in one hand and hold the rim of the matcha bowl with the other. For Usucha, vigorously whisk the matcha in a W motion using your wrist (not your arm) until a thick froth with numerous tiny bubbles forms on the surface. Conversely, for Koicha, avoid creating froth with rapid whisking. Instead, employ a slower kneading motion from left to right, up and down, and a gentle 360-degree rotation to achieve a dense consistency. The resulting tea should be luxuriously thick, smooth, and devoid of froth.
Basic Tools for Matcha Mastery:
Chawan (Matcha Bowl)
Chasen (Bamboo Tea Whisk)
Chashaku (Bamboo Scoop)
Furui (Sifter)
Chakin (Tea Cloth)