Elite matcha is made from rare varieties of tea - their taste is not just unique. Once you have tried Ujihikari or Tsuyuhikari, you will not confuse this wonderful composition with anything else. Such matcha gives real pleasure thanks to its versatility, original aroma and unique taste, and the 100% premium drink also provides benefits for the body. To choose Ujihikari or Tsuyuhikari , you need to focus on the features of each match - we will talk about them.
Elite matcha — unique features of a premium product
In Japan, the best varieties of matcha are called ceremonial. This is a premium powdered drink, the price of which is quite high, which is due to several reasons:
- use of rare varieties of tea;
- collecting and grinding the leaves to a powder state by hand;
- minimum volume of the finished product.
The popularity of matcha as a ready-made drink is explained by its unique composition . In an elite match, there is a lot of concentration :
- antioxidants - fight free radicals, prevent premature aging of cells;
- fiber - nourishes intestinal bacteria, normalizes the digestion process;
- chlorophyll - helps strengthen immunity, is responsible for detoxification processes.
An important point is that matcha is powdered tea leaves that enter the body and are completely absorbed. This ensures the maximum concentration of useful substances, unlike classic tea, which needs to be brewed with high water temperature. It gives only a small part of the nutritional components.
Undeniable benefit of the match and for fans to cheer up. Powdered tea contains caffeine, which is absorbed gradually. The result is a maximum of useful calm energy and pleasant cheerfulness without increasing pressure and anxiety.
How to distinguish high-quality premium matcha from a fake was discussed in this article .
Ujihikari is a rare type of Japanese tea with unique characteristics
Ujihikari translated from Japanese means " light of Uji " . This name perfectly demonstrates the awe of the drink in its homeland.
Uji-hikari is one of the most elite types of tea used in the production of gekuro and matcha .
Ujihikari leaves with a characteristic pattern are quite thin - they are ideal for the production of shaded tea. Tenchi are carefully collected by hand. Before that, the leaves are shaded up to 90% for a month to acquire the necessary characteristics.
Ujihikari has a unique character - it is strong, with a powerful deep umami and a pronounced astringency. Its features are easy to recognize if it is sold as a separate variety. Matcha is suitable for preparing traditional usucha and koicha, as well as a delicious matcha latte.
Tsuyuhikari is a new trend in the Japanese tea industry
Tsuyuhikari matcha is made from the same type of tea with the same name. It is literally translated as " dew light " . Combines two syllables from the name of the parent varieties — Asatsuya and Shizu, which were crossed in 1970. However, the Tsuyuhikari sotra was officially registered only in 2003 after confirming its unique characteristics.
Tsuyuhikari inherited the positive characteristics of both parent varieties . From Asatsui, he took a strong umami and rich taste, and Shizu gave him his refreshing aroma, which is often compared to a blooming cherry blossom. Tsuyuhikari leaves are harvested just in the middle of the spring season - this is the best time, when its unique properties are maximally manifested.
The Tsuyuhikari variety is resistant to cold and diseases. For this reason, it is not treated with pesticides for protection , resulting in pure organic tea.
Tsuyuhikari is a refined and elegant type of tea, which is appreciated not only in Japan, but also far beyond its borders. Due to its unique taste and aroma characteristics, it is drunk only in its pure form, without mixing it with other ingredients. Only classical methods are suitable for preparing Tsuyuhikari matcha - usutya and koitya. The piquant sensation of matcha is reflected in the taste long after the first sip, ending with notes of cream and white chocolate.
How to brew Ujihikari and Tsuyuhikari matcha
In Japanese culture, there are two traditional ways of preparing matcha:
- Usutya (usutcha) or weak brewing. Suitable for daily use. To prepare aromatic matya, you need 2 g of powder (one spoonful of a cup with a slide) and 80 ml of water with a temperature of 75-80 ° C. Beat the matcha powder for 20-30 seconds using a whisk until it is completely dissolved and a dense, stable foam is formed.
- Koytya (koycha) or strong brewing. Such a drink can be consumed infrequently - approximately 1-2 times a week. To prepare it, you need twice as much matcha powder - 4 g (two teaspoons with a slide) and 2 times less hot water with a temperature of 75 - 80 °C - approximately 45 - 50 ml.
Choose your favorite brewing method for pleasure and benefit. Beginners are recommended to start getting acquainted with the match with the help of usucha.
Ujihikari and Tsuyuhikari is a premium matcha from Matcher.store
Elite drinks are created from organic raw materials that bring enormous benefits. Regular use of matcha makes it possible to strengthen the body. Drink Ujihikari and Tsuyuhikari in the morning for vigor, accomplishments and a good mood. Order premium matcha from the Matcher.store tea project — use pick-up or delivery within Ukraine.
