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Miumori Matcha Kirishima Tea 30g
High-quality matcha tea for traditional preparation as usucha. It is made exclusively from the first harvest of the Okumidori cultivar, ground in the traditional method using stone mills.
- Shutaro Hayashi
- H03
- Delivery in 3 business days
- In Stock
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Miumori Matcha tea 30g
Miumori Matcha is a high-quality tea sourced from a tea garden in Kirishima on the island of Kyushu. This plantation does not use synthetic fertilizers or chemical pesticides. The leaves used to produce Miumori matcha come exclusively from the first spring harvest of a single cultivar — Okumidori. This variety is prized for the intense green color of its leaves, its smooth, sweet-vegetal umami, and its lack of astringency. Miumori matcha is characterized by a complex, sweet, and creamy aroma — notes of edamame, avocado, peas, and flowers are distinct. The texture of the infusion is smooth and velvety, with a flavor featuring pronounced umami, vegetable notes, and creamy accents.
Miumori matcha tea is intended for preparing traditional usucha tea.
Packaging: a metal can containing a sealed tea pouch. Once opened, we recommend transferring the tea to the can, storing it in a cool, shaded place, and using it within 6 months.
Matcha tea should be kept in the fridge before opening the package.
Weight: 30g
Best before: 31.05.2028
Properties
Matcha tea is a perfect example of a so-called superfood—it is a rich source of nutrients that are beneficial to your health, such as antioxidants, vitamins, and minerals.
- L-theanine and caffeine – the combination of these two ingredients has an excellent effect – it improves concentration and cognitive abilities while reducing stress, giving a feeling of relaxation and improving mood
- catechins – powerful antioxidant, anti-inflammatory, and antiviral properties
- chlorophyll – anti-inflammatory and cleansing properties
- polyphenols – lower blood sugar and blood pressure, improve metabolism, have anti-inflammatory and anti-allergic properties
- vitamin C, B vitamins, vitamins A and E
- minerals - manganese, calcium, potassium, magnesium
Dishes and utensils
Matcha tea is prepared in large, wide cups resembling small bowls, specially designed for this purpose. These are called matchawan, available in many designs in our shop. The tea is “whipped” with a special bamboo whisk (chasen), which introduces air bubbles into the infusion, creating a characteristic emerald foam on the surface. Matcha tea is poured into the cup with a special bamboo spoon called chashaku. Many other specific utensils are also used during the tea ceremony, including lacquered containers called chaire or natsume.
Brewing method
Pour a little boiling water into the matcha cup, warm the cup, and then warm the chasen whisk by dipping it in hot water. This will make the chasen softer and more flexible, and the matcha in the warmed cup will not lose its desired temperature quickly. Pour out the water, then add about 0.5 teaspoons (2 portions of chashaku teaspoon) of matcha tea powder to the cup, preferably sifting the tea through a fine sieve to remove any lumps. Pour in about 100 ml of water at a temperature of about 70-75°C, then “whip” the infusion with a chasen whisk. The tea should be “whipped” with firm wrist movements, moving the whisk in the shape of letter M or W. After 10-15 seconds, a beautiful foam will appear on your matcha - the tea is ready.
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