Matcha aksesuarai BASIC - arbatos milteliai, šluotelė | Japoniška žalia

Matcha accessories BASIC - tea powder, whisk

Matcha tools arbatos ceremonijai namuose.

SKU: C0012 Categories: Gift sets, Add-ons and accessories Tags: tea powder, Japanese green, Matcha, Matcha tea, Matcha tools, Matcha set, green tea

Description

Description

Matcha accessories BASIC - tea powder, whisk

Matcha tools arbatos ceremonijai namuose. Rinkinio sudedamosios dalys:

– Matcha arbata, 30 g (x 2)

– Bambukinė šluotelė Matcha arbatai plakti.

What is Matcha Powder?

Matcha tea these are unrolled tea herbs that have been ground into a powder using a stone pestle. Matcha tea it is grown in a shade - the tea leaves are covered with a bamboo roof to protect them from direct sunlight, which prevents thein from converting into catechin, which gives the tea its bitterness. Tea made this way also has more chlorophyll in the leaf.

Matcha tea the most widely used is in Japan in tea ceremonies. Matcha is also used to make ice cream, cakes and other sweets.

Matcha for the ceremony is made from the first-picked leaves, and only the soft part of the leaf without the veins is used for the powder. Ceremonial Matcha is sweeter and more vibrant in color than Culinary Matcha, whose powder is made from second-picked leaves - the whole leaf with veins is mashed.

How to prepare Matcha tea?

Depending on the desired result, Matcha tea can be prepared in two ways: more…

Instruction:

Add 1/3 cup of hot water and add the matcha whisk to warm it up. Once the bowl is hot, pour the water into a measuring cup and dry the bowl with a paper towel. Measure out 70ml of water for Usucha or 40ml for Koicha and leave to cool.
Using a bamboo spoon, add the matcha powder to the bowl (2 tablespoons to make Usucha or 3-4 tablespoons to make Koicha). We strongly recommend pouring the powder through a sieve to eliminate grains.
When will the water cool down to 60-70 ⁰C, pour it into a bowl.
If you want to get Usucha, whisk the matcha vigorously with a bamboo whisk (W motion) until air bubbles and a soft foam form.
If you want to get Koicha, don't beat the tea. Blend gently horizontally, vertically, and in a 360-degree circular motion for a thicker, foam-free texture.

Thick tea

koicha, kaip paruošti matcha, tirštoji matcha