Powder Uji Matcha. 100% Uji Matcha Powder from Uji, Kyoto. High Quality Stone milled Rich Matcha.
Stone Milling refers to grinding Fragrant Tea Leaves with a Stone Mill to make Matcha Powder. By grinding the tea leaves with a stone mill it becomes a fine powder of about 5 to 10 microns. (Matcha, which can be damaged from friction heat, can be gently ground with a stone mill to make the flavor of the powder Vivid and Mellow).
“Uji Matcha” is tea produced in Kyoto, Nara, Shiga, and Mie Prefectures which has been developed as "Uji-cha" (Uji Matcha) in consideration of the comprehensive viewpoint of History, Culture, Geography, and Weather.
Perfect for the Japanese Green Tea Ceremony or to relax and enjoy anytime. (Powder Uji Matcha contains no Sugar or Milk). Completely dissolves in water so it can be enjoyed conveniently anytime. You can enjoy a Smooth and Deep taste.
Large 80 gram bag conveniently packaged with a resealable Zip Lock.
Instructions: (How to Brew). Just by putting Uji Matcha Powder in a cup and pouring hot water, you can easily enjoy an Authentic Uji Matcha anytime.
Hot Matcha: Put one and a half spoonfuls of Uji Matcha Powder (about 2 grams) in a cup. Pour 100ml of boiling water into the cup. *Whisk to make a Fine-Foamy Matcha.
Iced Matcha: Put about 2 spoonfuls of Uji Matcha Powder (about 2.5 grams) in a cup. Pour 100ml warm water into the cup. Add several ice cubes and stir gently until cold. For Iced Matcha Latte use Milk instead of water.
Bottle: Put one spoonful (Adjust to bottle size and taste preference) of matcha into a travel flask (thermos) and add Hot or Cold water. Close the flask and shake until well mixed and a fine foam appears. Enjoy!
Cooking: Add Uji Matcha Powder to your favorite recipes. Mild and Rich flavor is perfect for cuisine and sweets.
* Please note that using a “whisk” is not necessary, but is recommended for making matcha with a Smooth Froth.
Size: Height: 19 cm. Width: 11 cm. Depth: 2.5 cm. Weight: 80 grams
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History and Culture of Uji Tea
Uji tea cultivation began in the Kamakura period in the early 13th century. When the monk Eisai returned from China, he told him about the custom of drinking tea, and the seeds were planted by the monk, Meie, in Uji, Kyoto.
Cultivation in Uji expanded rapidly due to perfect natural conditions such as soil and topography. Uji tea was considered a "First Class Gift", and a "Fighting Tea" was held to drink tea in production areas. It is said that "Cha-no-yu", which was developed by Senrikyu, put Uji tea (matcha) first and demanded quality and improvement.
During the Edo period, the Tokugawa III Shogun Lemitsu ordered the Uji Kambayashi family to make imperial court confession tea and high-grade tea directly for the Shogun family, and institutionalized the transportation of new tea to Edo as "Ochabo Michinaka". It continued for 50 years.
In the late Meiji era, Uji tea spread to ordinary households, triggering the establishment of tea culture at home. Eisai's "Cafe Health Record" states, "Tea is a curing herbal medicine. It's a magical way to prolong life." It encourages you to drink tea and live longer.