This Matcha SUISHO NO MUKASHI was prized by The Mushanokoji Senke and traditionally, Japanese 3 biggest tea family own theirs prefer Matcha particularly in each generation. Mushanokoji Senke prefers to drink this. This Matcha is of the highest quality to create a perfectly smooth flavour. Each and every spoonful will be as exquisite in taste and texture as the last.
Komaruya has been crafting traditional Japanese fans since the early 900s. The techniques that were used to craft these same fans 1000 years ago have been perfected over time and are still in use today. The Emperor Ōgimachi asked his fan master, Komaruya, to craft Uchiwa to stimulate the economy using the Fukakusa Bamboo that was thriving in that area of Kyoto. Komaruya began exporting Fukakusa Uchiwa for the emperor in 1573 and is recorded as a staple of Japanese Craft History. Komaruya was the first ever producer of Uchiwa in Japan; today, they continue to lead the industry with their incredible quality, techniques, and beauty. Komaruya’s fans are now often displayed as works of art in homes, businesses and traditional temples.
Marukyu-Koyamaen started to cultivate and manufacture tea in the village of Uji and Ogura in Kyoto in late 1600 led by their founder, Kyujiro Koyama. Over the last 400 years, Koyamaen have devoted themselves to producing the highest quality tea generation after generation. Koyamaen are one of the oldest established tea manufacturers in Uji; they supply their high-quality tea to many prestigious temples, shrines, and tea ceremony houses. Koyamaen have acquired a number of notable awards at the annual National Tea Competition in Japan. Since 1962, Koyamaen have won the highly-coveted first place award 21 times. Whilst preserving tradition, Koyamaen promote technologically innovative production techniques. In recent years, Koyamaen have been focusing on developing new products such as their patented Mizutate Ousu in which Matcha tea can be made with cold water.
Green teas are damaged by heat, humidity, light, air, and smells from other substances. Be especially careful when storing of Matcha as it loses its colour and quality quickly when exposed.
How to use
Since Matcha is a very fine powder it tends to coalesce over time. It is therefore highly recommended to sift the tea in a fine-meshed strainer before use to avoid lumps in the tea.
How to storage
It is therefore recommended to keep the canned tea refrigerated. Once the can is opened, it should be consumed within a relatively short period of time. After opening the can, please close the lid firmly and keep it in a refrigerator.
If Matcha has to be kept for a long time, it may be stored in a freezer. To prevent frozen Matcha from becoming wet when exposed to air it should be thawed up to room temperature before the package is opened.
Even Matcha which is just kept in a refrigerator should ideally be left to return to room temperature before being opened.