Marukyu Koyamaen Matcha - Kinrin Ceremonial Japanese Matcha Powder
Flavour Profile:Ā
Kinrin offers a creamy, rich green tea flavour with minimal bitterness. It sits above the lower grades, providing a glimpse into the enjoyment of koicha when prepared thick.
Origin of the Name:Ā
Derived from Buddhist scriptures, signifying the deepest, most profound aspects of the earth. The name was given by the chief priest of Yakushiji Temple.
Usage:Ā
Best enjoyed with water at 80Ā°C for both usucha and koicha, it requires skilful preparation to fully appreciate its nuanced flavours.
MatchaĀ Kinrin is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is MatchaĀ KinrinĀ made
MatchaĀ Kinrin is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground MatchaĀ KinrinĀ is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted MatchaĀ Kinrin and 60 ml of 80Ā°C (175Ā°F) filtered water using a chasen (bamboo whisk) or handheld frother.
- Steam and froth 180 ml of your preferred milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
- Sift 1 teaspoon of MatchaĀ KinrinĀ into the chawan, and whisk together with 60-70 ml of 75-85Ā°C (170-185Ā°F) filtered water using the softened chasen.
- Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
- Once frothy, gently lift the chasen from the centre of your chawan.
- Enjoy your fresh bowl of matcha.
How to store MatchaĀ Kinrin
Store MatchaĀ KinrinĀ in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients:Ā 100% Japanese green tea
Origin:Ā Kyoto, Japan
Description
Flavour Profile:Ā
Kinrin offers a creamy, rich green tea flavour with minimal bitterness. It sits above the lower grades, providing a glimpse into the enjoyment of koicha when prepared thick.
Origin of the Name:Ā
Derived from Buddhist scriptures, signifying the deepest, most profound aspects of the earth. The name was given by the chief priest of Yakushiji Temple.
Usage:Ā
Best enjoyed with water at 80Ā°C for both usucha and koicha, it requires skilful preparation to fully appreciate its nuanced flavours.
MatchaĀ Kinrin is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How is MatchaĀ KinrinĀ made
MatchaĀ Kinrin is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground MatchaĀ KinrinĀ is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte
- Whisk together 1 teaspoon of well-sifted MatchaĀ Kinrin and 60 ml of 80Ā°C (175Ā°F) filtered water using a chasen (bamboo whisk) or handheld frother.
- Steam and froth 180 ml of your preferred milk.
- Pour the milk into the freshly whisked matcha.
- Sweeten if desired.
- Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
- Heat a chawan (tea bowl) with hot water.
- Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
- Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
- Sift 1 teaspoon of MatchaĀ KinrinĀ into the chawan, and whisk together with 60-70 ml of 75-85Ā°C (170-185Ā°F) filtered water using the softened chasen.
- Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
- Once frothy, gently lift the chasen from the centre of your chawan.
- Enjoy your fresh bowl of matcha.
How to store MatchaĀ Kinrin
Store MatchaĀ KinrinĀ in a dark, cool place away from light, heat, and humidity. Ensure the container is tightly sealed after opening to keep the tea fresh.
Ingredients:Ā 100% Japanese green tea
Origin:Ā Kyoto, Japan
