005 Uganoshiro is an elite matcha
005 Uganoshiro is an elite matcha
- 15-20 servings
- 30 g happiness
- 5.0
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Ugano Shiro is a unique lot of matcha tea dedicated to the temple that symbolizes the beginning of Japan's "God's Foot". This is one of the author's varieties and the pride of our farmer - Mr. Yut Oka.
The tea is harvested exclusively by hand from the first shoots of spring tea from the Yabukit cultivation leaf, which is famous for its high mineral content and persistent taste. Tea has a high caffeine content, a pleasant bitterness and a noble taste. The texture of matcha will resemble the foam of nitro drinks.
Yabukita is the cultivation of matcha, which has its own advantages that many tea cultivations try to match. It is Yabukita that is highly resistant to frost, heavy rainfall, and even earthquakes and pests. Due to its resistance, tea is often crossed with Yabukit to get a slightly better yield.
The main difference in taste is minerality, aged bitterness and dense fruity sweetness, which is created due to the opportunity to grow tea in rocky terrain.
Taste description
Taste description
This tea has a high taste quality rating in Japan, but for us it has a slightly specific and unique taste
Aroma: rich aroma of cream and dor bleu cheese, white chocolate
Taste and consistency: the texture resembles cream or milk, whipped into a thick foam, which has a pleasant and rounded structure. The taste oscillates between a noble, mineral bitterness with a touch of chocolate, passes to expensive goat cheese.
Unique tea
History of cultivation
History of cultivation
Yabukita is one of the most common varieties of tea in Japan, which became one of the first varieties that was bred in the highlands of Shizuoka. This variety was invented in 1953, by combining the genetic material of different varieties of tea, in particular, the black Keemun variety and Chinese green tea.
Due to its high quality and productivity, Yabukita has become one of the most popular varieties of tea in Japan. This type of tea has small leaves, green in color with a mild but rich taste and pleasant aroma. Tea from this variety is considered ideal for making traditional Japanese tea.
Yabukita is grown in Shizuoka province and other regions of Japan at an altitude of about 100-500 meters above sea level. It is grown on plantations where special techniques are used, such as humidity control and the use of shade nets to protect from direct sunlight. These techniques allow you to get tea with a richer taste and aroma.
The advantages of Yabukit are its high yield, ability to grow well in different climatic conditions, as well as excellent taste and aroma. This type of tea is popular not only in Japan, but also in many other countries, where it is considered a refined and elegant drink with a light, fresh taste and a pleasant aroma.
More about cultivation
More about cultivation
Monocultivation of Yabukit, which has undergone double shading and secret processing according to cultivation technology
by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
Useful properties
Useful properties
Fresh matcha tea:
- Reduces stress levels and helps tune in to alpha waves
- Relaxes the mind and increases concentration
- Actively fights against inflammation and normalizes blood pressure
- Helps to focus
- It works as a natural antiseptic for our body due to the high content of catechins
Як готувати Уганоширо матча?
Usucha (light tea)
1. Heat the chavan and chasen with warm water, but not boiling water
2. Wipe the bowl dry
3. Sieve 1.5-2 g of matcha through a sieve so that there are no lumps
4. Add 70g of 70°C / 158°F water
5. Beat the matcha with a whisk for 40-50 seconds with active movements resembling a W.
6. At the end, reduce the speed, raise the whisk a little and pop the big bubbles
7. Enjoy, feel free to sip
Koycha (thick tea):
1. Heat the chavan and chasen with warm water, but not boiling water
2. Wipe the bowl dry
3. Sieve 4 g of matcha through a sieve so that there are no lumps
4. Add 30g of 70°C / 158°F water
5. With slow movements resembling a figure of eight, rub the matcha with a whisk for 90-120 seconds into a thick, homogeneous consistency
6. We recommend using fruit in combination with a drink