1/5/2024 0 Comments Japanese tea boxThe matcha is always the base, just like espresso is the base for a regular latte. The matcha in the November Monthly Box is latte-grade matcha, so here's a few options for making a matcha latte. With the right advice and a couple hacks, you'll be whisking up frothy matcha in no time. Sound familiar? Or maybe you've made it before and ended up with clumps or a whole lot of bitterness. When given matcha powder for the first time, many before you have thought "awesome, I have always wanted to try matcha!" and at the same time wondered just how to prepare it. Steeping for two people? Use the same amount water, but two smaller cups: It was dark on the plane and I'm not an artist, but I hope it helps clarify the words. I drew these on the flight back from Japan. ![]() This is especially true for Yomogi, in the November box, which is a mixture of Japanese black tea and green tea (sencha). What happens if you use boiling water on your Japanese tea? Your tea will become bitter and you'll lose a lot of the complexity typical of Japanese tea. Step 6: Re-steep! After you finish your first cup, fill your cup(s) again, pour into the teapot, steep a little longer than before and enjoy. No need to set a timer or walk away and forget about tea. A short steep, but long enough to extract a lot of flavour! That short steep allows you to steep the tea leaves a second and a third time! Doing a short 30 second steep means you can wait right there while it steeps. Step 4: Pour the water from your cup into your teapot over the tea leaves. Step 3: Add 1.5 tsp of Japanese tea to a small tea pot. So, pour boiling water into the cup you'll be drinking out of (8oz of water only! That's 2/3 the size of a tall Starbucks). I learned this very handy trick while in Japan: every time you pour from one vessel to another, you reduce the water temperature by 10 degrees celsius. Boiling water is too hot for Japanese tea. It's a little different than what you're used to, but very simple! Japanese teas (greens and blacks) steep optimally with lower temperature water and a shorter steep time. So, to enjoy it best, Japanese tea should really be steeped differently. Here's what we were taught in Japan: This, as well as other factors such as plant cultivar and growing conditions, makes Japanese tea quite unique. ![]() In Japan, tea leaves are steamed during production, instead of pan-fried or roasted. Japanese tea is processed differently than most other teas. This is the only way to try the Japanese Yomogi tea. Not a Monthly Box subscriber? If you're fast, you can still snag a November box. We thought these selections warranted a little more info than we could fit on the card in the tea box. We also found a more modern blend of Japanese black tea, green tea, lavender and Japanese mugwort. ![]() It's made from the stems of premium, shade-grown Gyokuro. We've been sending tea subscription boxes for almost 3 years and this November Monthly Box is easily one of the most exciting tea boxes we've put together. 3 of the teas featured were found while we were in Japan and carried back in our bags! While we were there, we had an organic matcha specially blended for our subscribers and we found a very cool "twig" tea called Gyokuro Kuki Hojicha (curious, right?). Although this post is a supplement to the November monthly box, it's worth a read for anyone looking to enjoy Japanese teas, including matcha, the way the tea-maker intended.
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