Ryofu - Reiyou Matcha - Cold Matcha (Yamamasa Koyamaen, Uji) 30g

General

Yamamasa Koyamaen, located in Uji, Kyoto, is one of Japan's traditional tea houses. It was founded in 1861 and is still a family business. Matcha, a powdered tea used in the Japanese tea ceremony, is Yamamasa Koyamaen's most important product. The producer's teas offer the classic taste of Uji.

Matcha tea is finely ground green tea. The tea is produced from the same leaf material as the Japanese brewed green tea gyokuro. The tea bushes are partially shaded with transparent cloth for about 20 days before the leaves are picked. This causes the leaves to darken in color and increase their amino acid content. The leaves are quickly steamed to prevent oxidation. The leaves used to produce Matcha are not rolled as in the case of gyokuro or sencha, but are allowed to dry without rolling. The branches and leaf stalks are removed from the dried leaves, resulting in a leaf material called tencha. The tencha can now be ground in a stone mill into ready-made matcha tea.

Matcha tea grades are typically divided into two groups depending on whether the tea is intended for making so-called thin tea, or usucha, or thick tea, or koicha. A relatively larger amount of matcha is used to make thick tea, resulting in a thicker and fuller-tasting tea.

Japanese tea art focuses on making, serving and enjoying matcha.

This tea

Reiyou matcha is a unique variety created through a specific roasting process and recipe for the tencha, resulting in a rich flavor that shines even when enjoyed cold. This cold-brew-ready matcha from Yamamasa Koyamaen is called Ryofu. All our matcha is kept frozen at our warehouse and in our shops, so you can be certain that the freshness is top-notch!

Taste

Preparation

Here, the preparation of Ryofu matcha as a cold drink is described according to the producer’s recommended method. Approximately 1.5–2 g of matcha tea is whisked into about 0.5 dl of room-temperature water using a rapid whisking motion, creating a frothy texture with foam on the surface. Finally, another 0.5 dl of cold water is stirred in. The matcha is now ready to be served. For an even colder drink, pour the matcha over ice.