Matcha gift set. The Starter-Set with two tins of ceremonial matcha from Uji.
The starter set together with two tins of Signature Ceremonial Matcha from Uji, at the subscription price. The whole ritual in one set, to give or to keep.
The matcha gift set holds the whole ritual: tea bowl (chawan), bamboo whisk (chasen), bamboo scoop (chashaku) and two tins of Signature Ceremonial Matcha from Uji, 30 g each.
The matcha comes from the first harvest, is a single cultivar Okumidori and is made in Japan with the traditional stone-mill process. The 60 g make about 30 matcha shots or matcha lattes.
To give, or to keep.
- Contents
- Chawan (tea bowl), chasen (bamboo whisk), chashaku (bamboo scoop)
- Matcha
- 2 × 30 g Signature Ceremonial Matcha, Uji, first harvest
- Makes
- About 30 matcha shots or matcha lattes
- Shipping
- Free across Switzerland
Questions.
What is the difference between ceremonial and culinary matcha?
Ceremonial matcha comes from young leaves of the first harvest of shaded tea gardens and is meant to be drunk pure: deep green, silky, with plenty of umami. Culinary matcha usually comes from later harvests, is more yellowish and harsher, and is used for baking and cooking. The term «ceremonial» is not protected, so trust colour, fineness and taste.
How do I prepare matcha properly?
Best with the paste method: sift 2 g of matcha into a warmed bowl, stir it with 10 ml of water at 75 °C into a thick paste, add 20–50 ml of water at 75 °C and whisk with the bamboo whisk (chasen) in W-shaped strokes until frothy. The result is a matcha shot without lumps, to drink pure or as the base of a latte. Boiling water makes matcha bitter.
How do I make a matcha latte?
Prepare a matcha shot (2 g of matcha, 30–60 ml of water at 75 °C, first stirred into a paste, then whisked until frothy) and pour it onto 125–250 ml of milk, warm and frothed or cold over ice. Oat and almond drink work too. Ceremonial matcha is worth it for a fine latte: it stays vivid green in the milk and tastes round rather than harsh.
How should I store matcha?
Cool, dark and airtight. Unopened, matcha keeps for several months, ideally in the fridge; let it come to room temperature before opening so no condensation forms. Once opened it tastes best within four weeks. Light, heat and air take away its colour and aroma.