Matcha afo one prestige, quality ceremony 15g
Ref : NISKOYA2
€28.10
Tax Included
At Yamamasa Koyamaen, craftsmen meet the strictest standards in the selection of raw tea leaves (Tencha), thoroughly assessing the color of the leaves, the hue of infusion, taste, color and aroma of leaves Used, and, once ground in Matcha, the final color, the aroma, taste and finesse of the powder.
Their Tencha comes from their own tea fields as well as trust producers with whom they maintain long-standing relationships. These tea leaves are grown according to strict methods of cultivation and fertilization. Using traditional ancestral techniques, they skilfully mix and refine each lot to highlight the unique characteristics (color, perfume and flavor) of each variety of tea.
The matcha is carefully ground with the stone on demand, using traditional mills, then conditioned in boxes or pouches under strict control of temperature and humidity in order to preserve all its freshness. They do not use any additive, whether synthetic, natural or even labeling. No secondary stabilizer or ingredient is added, which allows the pure and natural character of tea to express oneself fully.
Each tea producer has a distinctive aromatic profile. At Yamamasa Koyamaen, their characteristic taste can be described as a harmonious balance between the fresh aroma of young buds and the toasted perfume conferred by drying at high temperature during initial treatment.
The matcha used in afo one comes from a tea contest very famous in Japanwhere the most talented tea farmers in the country have their best leaves. Yamamasa Koyamaen then carefully acquires these high-end products and meticulously mixing for a harmonious aromatic profile that exceeds a specific standard standard.
Imagine a matcha with intense umami and practically without bitterness or astringence: that's what you get with this top quality matcha, picked by hand. If many combine matcha with bitterness, a really delicious and high quality matcha contains very little.
Afo One is a superior quality matcha, made from competition quality leaves that are generally not available to the general public. Beyond its deep umami, it has the excellent and distinctive aroma peculiar to matcha, which is found only in the softest and younger shoots.
The tea leaves harvested for Afo One are meticulously ground at the top of their aging at low temperatures. Unlike ordinary culinary matcha, whose flavor and aroma can deteriorate even when stored in the form of whole leaves, the high quality matcha actually acquires a softer and richer flavor thanks to the aging at low temperature.
For Afo One, Tencha (the matcha raw material) is aged at a temperature below -10 ° C. Yamamasa Koyamaen then applies her traditional know-how to selection and meticulously mix these leaves.
This tea of very high quality is allowed to mature until its peak before being carefully ground using a stone mill and delivered at home. Why does Yamamasa do not graphically represent their matcha of the highest quality (AFO)?
They hope that you will perceive the matcha in the same way as good French wine: the best producers do not formally represent graphically the taste of their best vintages. It is usually the role of sellers or critics, not creators themselves.
However, Matcha is still expanding globally. That is why they feel responsible for clearly illustrating the quality differences of their matcha, especially since prices vary considerably.
To do this, they use a graph for most of their products. That said, their matcha of the highest quality, the AFO, has a unique value that exceeds what a taste chart can capture.
Its real value lies in intangible elements: the rich history of matcha, the artisanal know-how and the profound philosophy of its producers. That's why they deliberately excluded the Afo from their quality graph. They hope that you will understand that its true value far exceeds by figures or images.
Grinding with stone grinding wheel
Origin of tea: Kyoto
Cultivar: Samidori, Asahi, Gokou Okumidori, Yabukita, native varieties, etc. (As you have noticed, these have no specific name)
Type: ichibancha
Quantity for a cup: 1.5g for 7 cl of water Water temperature: 80 ° C
This matcha tea, very high-end, is made from the rarest leaves picked by hand for a ceremonial use of the most refined. He is tailoring pure.
Preparation:
1. Reheat a bowl. Reheat and softe a bamboo whip. Sieve 1.5 g of matcha and pour it into the bowl. It is better to use a colander.
2. Slowly pour hot water to about 80 ° C into the warmed bowl.
3. Stir quickly by drawing an "M" for 15 seconds. When a light and creamy foam is formed, slowly lift the bowl whip to remove it.
How to keep matcha for fresh and delicious? Matcha is a very delicate product, whose quality can easily change depending on how it is retained and manipulated. It is particularly sensitive to heat, moisture, light and odors. Exposure to heat and moisture can alter the tea. Its bright green color can also turn reddish or fade when exposed to sunlight or interior lighting. In addition, Matcha easily absorbs the surrounding odors, so it is necessary to avoid placing it near strong odors. Before opening, the best conservation environment is a cool, dark and dry place. Low temperatures help preserve the quality of Matcha. Before opening, it is better to keep the non-opened matcha in its sealed package and store it in the refrigerator or freezer. Important: Always leave the matcha back to room temperature before opening it. If you open it while it is still cold, condensation (water droplets) can form inside the container. Once the matcha has absorbed moisture, its quality deteriorates quickly. Once open, try using the matcha within 1 to 2 weeks. In this case, keep it in a cool, dark and dry place, not in the refrigerator. If you take it out and put it back several times to the refrigerator and the container is not perfectly hermetic, it may absorb moisture because of temperature changes. To avoid this, protect it with sudden changes in temperature or humidity and use it as quickly as possible. If you need to keep the matcha for a longer period, make sure the container is hermetically closed and place it in the refrigerator or freezer. If possible, use a vacuum package or oxygen absorber bags, and keep it away from light and heavy odors. If there are lumps, please break the product with a colander.
NISKOYA2
Data sheet
- Origin
- Uji, Japan
- Weight
- 0.015 kg net
- Packaging
- Metal box
- Ingredients
- 100% matcha tea
- Storage
- In the refrigerator
- Type
- Ichibancha
- Note
- Cultivar: Samidori, Asahi, Gokou Okumidori, Yabukita, native varieties
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At Yamamasa Koyamaen, craftsmen meet the strictest standards in the selection of raw tea leaves (Tencha), thoroughly assessing the color of the leaves, the hue of infusion, taste, color and aroma of leaves Used, and, once ground in Matcha, the final color, the aroma, taste and finesse of the powder.
Their Tencha comes from their own tea fields as well as trust producers with whom they maintain long-standing relationships. These tea leaves are grown according to strict methods of cultivation and fertilization. Using traditional ancestral techniques, they skilfully mix and refine each lot to highlight the unique characteristics (color, perfume and flavor) of each variety of tea.
The matcha is carefully ground with the stone on demand, using traditional mills, then conditioned in boxes or pouches under strict control of temperature and humidity in order to preserve all its freshness. They do not use any additive, whether synthetic, natural or even labeling. No secondary stabilizer or ingredient is added, which allows the pure and natural character of tea to express oneself fully.
Each tea producer has a distinctive aromatic profile. At Yamamasa Koyamaen, their characteristic taste can be described as a harmonious balance between the fresh aroma of young buds and the toasted perfume conferred by drying at high temperature during initial treatment.
The matcha used in afo one comes from a tea contest very famous in Japanwhere the most talented tea farmers in the country have their best leaves. Yamamasa Koyamaen then carefully acquires these high-end products and meticulously mixing for a harmonious aromatic profile that exceeds a specific standard standard.
Imagine a matcha with intense umami and practically without bitterness or astringence: that's what you get with this top quality matcha, picked by hand. If many combine matcha with bitterness, a really delicious and high quality matcha contains very little.
Afo One is a superior quality matcha, made from competition quality leaves that are generally not available to the general public. Beyond its deep umami, it has the excellent and distinctive aroma peculiar to matcha, which is found only in the softest and younger shoots.
The tea leaves harvested for Afo One are meticulously ground at the top of their aging at low temperatures. Unlike ordinary culinary matcha, whose flavor and aroma can deteriorate even when stored in the form of whole leaves, the high quality matcha actually acquires a softer and richer flavor thanks to the aging at low temperature.
For Afo One, Tencha (the matcha raw material) is aged at a temperature below -10 ° C. Yamamasa Koyamaen then applies her traditional know-how to selection and meticulously mix these leaves.
This tea of very high quality is allowed to mature until its peak before being carefully ground using a stone mill and delivered at home. Why does Yamamasa do not graphically represent their matcha of the highest quality (AFO)?
They hope that you will perceive the matcha in the same way as good French wine: the best producers do not formally represent graphically the taste of their best vintages. It is usually the role of sellers or critics, not creators themselves.
However, Matcha is still expanding globally. That is why they feel responsible for clearly illustrating the quality differences of their matcha, especially since prices vary considerably.
To do this, they use a graph for most of their products. That said, their matcha of the highest quality, the AFO, has a unique value that exceeds what a taste chart can capture.
Its real value lies in intangible elements: the rich history of matcha, the artisanal know-how and the profound philosophy of its producers. That's why they deliberately excluded the Afo from their quality graph. They hope that you will understand that its true value far exceeds by figures or images.
Grinding with stone grinding wheel
Origin of tea: Kyoto
Cultivar: Samidori, Asahi, Gokou Okumidori, Yabukita, native varieties, etc. (As you have noticed, these have no specific name)
Type: ichibancha
Quantity for a cup: 1.5g for 7 cl of water Water temperature: 80 ° C
This matcha tea, very high-end, is made from the rarest leaves picked by hand for a ceremonial use of the most refined. He is tailoring pure.
Preparation:
1. Reheat a bowl. Reheat and softe a bamboo whip. Sieve 1.5 g of matcha and pour it into the bowl. It is better to use a colander.
2. Slowly pour hot water to about 80 ° C into the warmed bowl.
3. Stir quickly by drawing an "M" for 15 seconds. When a light and creamy foam is formed, slowly lift the bowl whip to remove it.
Matcha afo one prestige, quality ceremony 15g
€28.10
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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