2018 Matcha Premium - Shincha green tea

Matcha Premium – Shincha

$36.00

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Green Tea

 

Matcha Premium – Shincha

 

A Tea Trekker Special Blend

 

Grade: Premium
Appearance:
micron-fine powdered green tea – matte garden green, soothing and calming in appearance
Cultivation Method: plucked from tea bushes shade-covered by a traditional tana covering for several weeks before harvesting
Milling: milled from tencha in a traditional granite stone mill
Type: usucha or thin tea for serving in Chanoyu, the Japanese tea ceremony, or daily Matcha drinking
Packaging: vacuum-packed in Japan in a protective metal canister with an inner pull-tab seal
Quantity: 30 grams

 

 

 

Uji (Ujitawara)
Kyoto Prefecture, Japan

2018 Spring Pluck Ichibancha
(May, June)

Preparing Matcha for Usucha (thin tea)

Use 2 bamboo scoops of matcha with 2.5 oz of water
Water temperature should be 158°F – 176°F
Use a 50-100 thin pronged whisk
Whisk with a rapid ‘w’ action
Matcha consistency should be thin & frothy

 

Preparing Matcha for Koicha (thick tea)

Use 4 bamboo scoops of matcha with 1.25 oz of water
Water temperature should be 158°F – 176°F
Use a 32-48 thick pronged whisk
Whisk with a kneading/rotating action
Matcha consistency should be thick with no froth

 

img-how_whisk How to Whisk a Bowl of Matcha (an illustrated guide)

Storing Your Matcha:

 

We recommend storing Matcha in the tin in the refrigerator. In fact, this is one of the few teas that we suggest storing in a cold environment. To maintain the freshness of TeaTrekker’s Matcha as best as possible, we have our Matcha producer in Uji, Japan put our matcha into protective tin containers with a screw top and an inner pull-tab seal that will keep the tea fresh before opening. Please store the container in the refrigerator in-between uses.

 

Why?

Matcha is extremely finely ground and so is more sensitive to heat, air and light than whole-leaf tea. Once opened, Matcha has a shorter shelf life than whole-leaf tea. This is the reason why Matcha is always sold in small 20 gram or 40 gram containers in Japan. In fact, it is simply the habit in Japan to purchase all tea in small packages… regularly and often.
It’s important to store matcha properly as the taste, color, mouth-feel, and froth-ability depends on its being as fresh as possible when you use it.

WOW…our Matcha Premium – Shincha is something very exciting in the Japanese world of matcha.

Tea Trekker is thrilled to have this new-style, fresh seasonal matcha – it is made for us by the same Matcha producer in Uji Japan who makes our Matcha Premium -Traditional, and we think that our matcha-loving customers will be pleased with this variation in flavor.

How is our Matcha Premium -Shincha different? In the world of Japanese Matcha, there is considerable difference between each and every Matcha created.

Here at Tea Trekker we source three matcha, all of which are fantastic, but each of which is unique. They are:

Matcha Premium -Traditional

Matcha Premium -Shincha

Matcha Premium -Kuradashi

Here’s the short story.

Traditionally, the new Matcha tea that is introduced each late spring / early summer is actually a blend of Matchas from two seasons. It is composed of some tea from the previous autumn mixed with the new harvest tea in order to keep a consistent flavor and to keep the Matcha from suffering the ‘shock’ of a new taste each year.

Why does this matter? Because, to connoisseurs of Matcha, consistency of flavor of a brand from batch-to-batch, year-to-year is highly desirable, more so than the seasonal delights of new-tea-taste that is so welcome in new harvest leaf tea such as Sencha and Gyokuro.

So as each new year progresses, Matcha producers change the percentages of previous year’s tea to new tea in the blend, until, by fall, the Matcha will consist entirely of the current year’s tea. By doing this, the ‘new taste’ of Matcha each year will have been slowly introduced in a seamless manner.

Our Matcha Premium -Shincha is made from tender baby tea leaves – the 1st tea leaves plucked in the 2018 Spring Pluck. This pluck is known as Shincha, the term used both for the powdered Matcha Shincha and the leaf Shincha (earliest Sencha) leaf green tea. Matcha Premium – Shincha is pure leaf from the 2018 Spring Pluck – unblended and as exuberant in style as new leaf tea.

It is fresh tasting and refreshing – it has a pungent, crisp vegetal flavor and is a joyous expression of the excitement of the new spring season. Many of you have tried Shincha leaf tea, so you will find that same profound freshness and pungent sharpness in our Matcha Premium – Shincha as well.

This Matcha is for thin tea – usucha – for both the Japanese tea ceremony or for daily Matcha drinking. So, the body of the tea is light but the mouth-feel has a sensation of creaminess or umami  that is a delicious, pleasant surprise. This creaminess reflects the abundance of amino acids that are present in this matcha.

The leaf was plucked from tea bushes grown under a traditional tana covering (woven straw mats placed over a support structure) placed several feet above the tops of the tea bushes. This protects the tender tea leaves from the sun and allows them to build up additional chlorophyll and amino acids for character.

We also request that our Matcha producer vacuum-pack our Matcha in traditional, small-size tin containers fit with a screw cap and an inner pull-tab seal, for maximum freshness before purchase. We think that this little bit of above-and-beyond is worth it for our customers!

Tea Trekker’s Matcha Premium -Kuradashi  is professional-grade matcha. It is the style of matcha that is most often used by the various ‘schools’ of chanoyu (tea ceremony). It is released in the autumn, after having been rested in a controlled environment for several months. It is the most sophisticated of the matcha and yields the smoothest, most polished flavor of the ones that we source. You can read more about it on its product detail page.

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