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Matcha requires a lot of time and works to produce. Like Gyokuro, tea leaves are grown under the shade to avoid sunbeam. Only young leaves are picked up and steamed. Steamed leaves are dried and veins in each leaf are carefully removed. This intermediate product is called "Tencha". By making this Tencha into fine powder by using stone mill, finally it is called Matcha.
Matcha have vivid green color, sweetness, tastiness and bitterness in very good balance. It is very luxurious tea. Also drinking Matcha is same as eating the tea leaf, you can take in all of the nourishments contained in tea leaves.
There are two ways to prepare Matcha. One is "Koicha" meaning "dark tea" and the other is "Usucha" meaning "thin tea". To prepare Koicha, you have to use high-grade Matcha because high-grade Matcha have stronger sweetness and less bitteness. For Usucha, you can use any type of Matcha.
Matcha Koicha "Manyo" Uji Tea is the most highest grade Matcha in Matsusaka Suishoudo. Only highest tea leaves are used to produce this Matcha. "Manyo" have strong sweetness and less bitterness, so it is best for Koicha. You can easily understand the difference from other Matcha by using "Manyo" for Koicha. Of course, "Manyo" is also good for Usucha too.
Maybe most of the people are thinking that Matcha is very bitter. But "Manyo" will change your mind!
Additional Information
About Matsusaka Suishoudo
Matcha have vivid green color, sweetness, tastiness and bitterness in very good balance. It is very luxurious tea. Also drinking Matcha is same as eating the tea leaf, you can take in all of the nourishments contained in tea leaves.
There are two ways to prepare Matcha. One is "Koicha" meaning "dark tea" and the other is "Usucha" meaning "thin tea". To prepare Koicha, you have to use high-grade Matcha because high-grade Matcha have stronger sweetness and less bitteness. For Usucha, you can use any type of Matcha.
Matcha Koicha "Manyo" Uji Tea is the most highest grade Matcha in Matsusaka Suishoudo. Only highest tea leaves are used to produce this Matcha. "Manyo" have strong sweetness and less bitterness, so it is best for Koicha. You can easily understand the difference from other Matcha by using "Manyo" for Koicha. Of course, "Manyo" is also good for Usucha too.
Maybe most of the people are thinking that Matcha is very bitter. But "Manyo" will change your mind!
| Sweetness |  |
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| Tastiness | |
| Bitterness | |
| Aroma | |
Additional Information
| Product Name | Matcha Koicha "Manyo" Uji Tea |
|---|---|
| Manufacturer | Matsusaka Suishoudo |
| Package | Film packaged in a can |
| Expiration Date | 150 days after production when unpacked. Best before 2 weeks after unpacked. |
| Remarks | Please refer "How To Prepare Matcha" for best taste. Please contact us for more details. |
About Matsusaka Suishoudo
Matsusaka Suishoudo only offer genuine Uji tea, which is cultivated and harvested in land of Uji in Kyoto Japan, where is the origin of Japanese green tea. Only high quality tea is selected, and Uji's traditional process is used to finish into final product. From the year 14th in Tempo Period (1843), Matsusaka family is inheriting Uji tea's tradition. Please enjoy the real taste and aroma of Uji tea.
