{"id":5443,"date":"2018-03-14T13:02:34","date_gmt":"2018-03-14T13:02:34","guid":{"rendered":"https:\/\/itmft.flywheelsites.com\/?post_type=product&p=5443"},"modified":"2026-06-22T16:54:26","modified_gmt":"2026-06-22T16:54:26","slug":"matcha-no-midori","status":"publish","type":"product","link":"https:\/\/www.inthemoodfortea.se\/en\/matcha-no-midori\/","title":{"rendered":"Matcha No Midori"},"content":{"rendered":"

Matcha No Midori is a stone-ground, organic, ceremonial-grade matcha from Kyoto, the region regarded by many as the heart of Japan\u2019s matcha tradition. It was also to Kyoto that the monk Eisai brought tea seeds from China in the 12th century, an event that was to prove of great significance for the development of Japanese tea culture. Matcha No Midori is produced from carefully selected tea leaves that are shaded before harvest to develop greater sweetness, body and umami, before being processed into tencha and slowly ground between granite stones.<\/p>\n

The result is a matcha with an intense green colour, a silky-smooth mouthfeel and an exceptionally pure and balanced flavour profile. The distinct umami is followed by natural sweetness and fresh green notes, whilst the bitterness is kept to a minimum. This is a matcha intended to be drunk as a tea and appreciated for its nuances, rather than being masked by milk or other ingredients.<\/p>\n

For anyone who wants to experience matcha<\/a> In its most classic form, Matcha No Midori offers a flavour that combines Japanese tradition with high-quality ingredients. The combination of shading, careful selection and traditional stone grinding demonstrates why matcha has become one of the most highly prized forms of Japanese tea<\/a>.<\/p>\n

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PREPARATION<\/h2>\n \n

Preparation of Usucha<\/h3>\n

This is the classic cup of matcha with a beautiful light green foam. The result is light, airy and refreshing.<\/p>\n

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  • Dosage:<\/strong> Use approx. 2 g (2 traditional bamboo scoops), chashaku<\/em>).<\/li>\n
  • Water volume:<\/strong> Add 60\u2013100 ml of water.<\/li>\n
  • Temperature:<\/strong> 70\u201380\u00b0C.<\/li>\n
  • Technology:<\/strong> Whisk vigorously with a bamboo whisk (chase<\/em>) in a \"W\" motion until a thick, fine foam forms on the surface.<\/li>\n <\/ul>\n\n

    Preparation of Koicha<\/h3>\n

    Koicha is used in tea ceremonies and provides an extremely concentrated, sweet and rich flavour experience.<\/p>\n

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    • Dosage:<\/strong> Use approx. 4 g.<\/li>\n
    • Water volume:<\/strong> Add only 30\u201350 ml of water.<\/li>\n
    • Temperature:<\/strong> 70\u201380\u00b0C.<\/li>\n
    • Technology:<\/strong> Do not whisk. Use a whisk to slowly mix the powder and water together. The aim is to achieve a smooth, viscous and glossy consistency, completely free of foam.<\/li>\n <\/ul>\n\n
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      Tips<\/h3>\n
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      • Strain the tea:<\/strong> Strain it into the bowl to avoid lumps.<\/li>\n
      • Preheat the bowl:<\/strong> Rinse the bowl with hot water and dry it out before use.<\/li>\n
      • Soften the whisk:<\/strong> Soak the whisk\u2019s wires in warm water for a few seconds before use to make them soft and pliable.<\/li>\n <\/ul>\n <\/div>\n <\/div>\n\n