Matcha complete set (tools + 30 grams of powder)

Description

This starter pack contains everything you need to get started with matcha right away. In addition to our carefully selected matcha, you will receive all the essential tools: a matcha bowl, chasen (bamboo beater), chasen holder and bamboo spoon. All tools are made in Japan and have a calm, neutral and timeless design that is loved by many people - functionally and aesthetically beautiful.

We also offer other variants on our website: this complete package without powder and us matcha powder loose (without tools). 

Matcha

The green tea powder that has become hugely popular in recent years, especially in latte form. Originally (and traditionally) matcha has been drunk in Japan for centuries as “real tea,” that is, without milk. Matcha is much more than just a trend. There is a long, rich (cultural) history behind this beautiful green powder. We'd like to invite you to dive into that a bit.

Green tea (ocha) is (along with sake) the national drink of Japan. Tea became known in Japan as early as around the eighth century through China. In that early period, tea was mainly considered a medicine and a stimulant for the upper classes of society. Meanwhile, for Japanese, tea is much more than a mere beverage: it is strongly associated with ritual, Zen and daily life. Over the centuries, many rules and forms of etiquette have developed that are now deeply rooted in Japanese culture.

Japanese tea is green because the tea leaves are steamed immediately after picking. This process destroys the enzyme that would otherwise cause the leaves to ferment and turn black. In Japan, there are two main forms of tea: leaf tea and powdered tea (matcha). For matcha, the leaves are dried flat and later ground into a fine, light green powder. Matcha is the drink of the Japanese tea ceremony and is prepared by the serving, not by the pot.

Traditionally, matcha consists of nothing but water and the tea powder whisked into it. Prior to a Japanese tea ceremony, a sweet is often eaten, such as mochi with red bean paste (anko), to compliment the somewhat dry and bitter taste of the tea. In addition, sweets can also be served with tea. Many Japanese sweets are specifically designed to be eaten with green tea.

Matcha is not only drunk but also used in various dishes. For example, it is incorporated into a variation of the recipe for sweet potato and chestnut puree (satsuma-imo kinton), a popular New Year's Eve dish. In addition, matcha can be mixed with a syrup and poured over a pyramid of shaved ice.

Nowadays, matcha is also drunk all over the world, as well as in Japan (especially in the big cities) in the form of a latte (sometimes also with fruit puree) and there are numerous culinary applications. Think matcha tiramisu, cakes, cookies, mochi etc.

Matcha, despite its popularity, is not immediately easy for everyone to drink. Preparing it takes some practice and proper techniques, and the amount of powder (and any additional ingredients) also requires some searching for the balance that works for you. Matcha naturally has a slight bitterness, umami and a fresh, almost grassy aroma. While subtle, this can take some getting used to for some people - just as many people have to get used to coffee. So give yourself time to taste and experiment; this is how matcha can become a great experience.

Matcha is additionally often drunk as an alternative to coffee because (thanks to its caffeine content) it can provide a nice boost.

Our matcha

At a time when matcha is everywhere, in all shapes, qualities and price points, it can be difficult to know where to look. In this, we want to offer peace of mind. Therefore we have selected one matcha for the moment: of good quality (first pick) and for a good price. This matcha can be drunk pure, but is also perfect for a latte (warm or iced). Sometimes you hear that it's better to use lower quality matcha for lattes, but we disagree: you want good matcha in a latte too, just like coffee with milk.

The quality of our matcha is a lot higher than ‘culinary grade,’ which is meant for cooking and baking and is often cheaper and processed differently. Yet you can also use ours perfectly well in a dish, such as in cake or cookies; with it you bring out a delicious, full matcha flavor. That's how you make something truly special. Because we wanted a matcha that comes into its own both pure and in (warm) lattes, we especially appreciate the kick and nice umami in this matcha.

Origin and production

Our matcha is a blend of multiple contracted farms from the same region: Shizuoka (Japan). That the leaves come from multiple farms (instead of one) does not necessarily mean lower quality, but it does mean more affordable matcha.

Our producer grinds the tencha (tea leaves) into matcha (tea powder) using a fine grinder and a low-temperature method. The tea plants from which the tencha leaves come are shaded before harvesting; a traditional shading technique essential for the production of true tencha (碾茶).

Moreover, our matcha is from the first pick. These are younger leaves that provide higher quality. Ceremonial quality historically refers to the highest quality tea leaves from the first pick, used in the traditional Japanese tea ceremony (Chanoyu). Although today the term is also used marketing-wise to distinguish it from culinary matcha, it basically stands for matcha with a deep umami, velvety texture and suitable for drinking pure.

Taste and aroma

Our matcha has a wonderful balance of smooth and rich flavor, with a deep umami, natural sweetness and a slight bitterness. It is a matcha with a kick: the umami experience comes through strongly and holds up well, even in a hot latte (which often dampens the taste of matcha slightly). The aroma is fresh and delicate, with a clean, grassy smell. But of course, taste perception always remains subjective.

Don't be fooled by those who say that matcha is not supposed to be bitter at all. In fact, matcha has a distinctive slight bitterness that has made it popular for centuries. It should not be too bitter, especially when accompanied by a “fishy” taste or smell. In that case, the quality of the powder may be poor, but it can also be due to too much powder or too hot water.

Save

Always store matcha airtight, dark and cool. Oxygen, light and heat cause matcha to fade quickly and reduce its flavor. After opening, matcha is tastiest within 4-8 weeks, but that does not mean it is necessarily no longer good or delicious after that. When resealing the bag, carefully squeeze out all the air (don't let the powder fly out!) and make sure the seal is really tight. Moisture should absolutely not come in contact with the powder, so make sure your spoon is thoroughly dry before use.

The inner pouch that holds our matcha is laminated and UV resistant so that the powder stays optimally fresh. The THT of matcha is always quite short, mainly because the quality can deteriorate slowly, not because the product spoils quickly. Often (unopened) matcha remains good for months. The expiration date is usually no longer than one year after the first picking; this is to ensure taste and quality.

Over time, color, flavor and aroma may diminish, but this does not necessarily mean the product is spoiled. Always smell, look and taste: if everything seems normal, there is usually nothing wrong and no loss of quality. Also, matcha is intentionally sold in small quantities (like ours: 30 g), so you'll probably finish it well before the THT.

Tips for making a good matcha

• Sieve the powder before whisking to avoid lumps (this is really not tasty). Make sure the strainer is completely dry.
• Water at up to 80°C. Hotter water can burn matcha and make it very bitter. Preferably use boiled water that has cooled to in 80°C (or less), or heat your water directly to 80°C.
• Take good care of your chasen (tea beater):
  • • Before use, wet the chasen (up to below the rope). Soak it in warm water (50-60°C) for 1-2 minutes so that the bamboo fibers become flexible and wear out less quickly, and the green color of the matcha powder does not soak into the bamboo quickly.
    • Beat in zigzag motions (W or M) - do not spin.
    • Whisk quickly but without pressing hard. Foam is created by speed, not force; touch the bottom of the bowl as little as possible to avoid wear and tear.
    • Rinse immediately with lukewarm water, without soap.
    • Let dry on a chasen-holder (kusenaoshi), in an airy place out of direct sunlight.
    • Replace your chasen when dots break off or foam fails.
    • Never put your tools in the dishwasher.
    • Matcha weighing can be helpful: that way you get consistency and discover your ideal ratio. Too much matcha can lead to bitterness, a strong mouthfeel or a grainy texture - and matcha contains quite a bit of caffeine. Note that an ordinary kitchen scale is often not precise enough for such small quantities.
    • Over a latte: Make sure the matcha is completely dissolved in the water and has no lumps left before pouring it over the milk.

Standard recipe for a pure matcha - 1 serving

1. Sieve About 2 grams of matcha powder (about 1-2 scoops with your bamboo spoon) in your matcha bowl.

2. Pour about 60 ml of water of up to 80°C into the bowl.

3. Beat the matcha quickly in W or M motions until a creamy, fine foam forms. (Beat quickly, but do not press too hard; foam is created by speed, not force. Touch the bottom as little as possible to avoid abrasion).

4. Drink immediately.

Standard recipe for a latte

For a matcha latte, usually use a little more matcha powder (e.g. 3-4 grams) and a little less water (e.g. 40 ml) to whisk in. Note: matcha contains a lot of caffeine! Otherwise, follow the standard recipe as above. In another glass pour your milk of choice (approx. 150 ml) over ice cubes. Optionally, you can add a sweetener of your choice to the milk first. Then pour your matcha foam from your matcha bowl over the milk. Stir through and enjoy!

Prefer it warm? First, make your matcha foam with your bowl and chase. Pour this over into a cup (stir in your sweetener, if necessary) and then slowly pour in your warm, possibly frothed milk - just like you make a cappuccino.

The proportions we give are only suggestions. It is best to discover for yourself what you like best. Tip: If you find the matcha very bitter, use a little less powder next time (especially when drinking it pure).