So nice......was it as tasty as it was beautiful?
Your day in matcha
It’s been about 15 years since I made usa-cha. The quality of matcha available to us in the US is far superior now so I thought I would bring my chawan and chasen out of retirement.
The selection was a matcha from Thes du Japon, Uji-Shirakawa, Asahi cultivar, served in a simple hagi chawan.
The aroma is sweet like cake but the flavor is very reminiscent of unsweetened dark chocolate. The body is thick and reminds me of a malt. This is significantly more nuanced than what was available way back. I can feel it easing tension around my head.
I have to say I am impressed with this matcha and look forward to the next session.
The selection was a matcha from Thes du Japon, Uji-Shirakawa, Asahi cultivar, served in a simple hagi chawan.
The aroma is sweet like cake but the flavor is very reminiscent of unsweetened dark chocolate. The body is thick and reminds me of a malt. This is significantly more nuanced than what was available way back. I can feel it easing tension around my head.
I have to say I am impressed with this matcha and look forward to the next session.
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A lovely session indeed. I enjoyed taking time to prepare the charcoal for the hibachi, the tea was smelling and tasting delicious. It’s often the case when one had been waiting for it and when finally the time comes to prepare a quiet matcha session with the noise of the city in the background. I really love these moments, it’s just a meditative pause in the hassle of the day.
The matcha is Narino from Horii Shichimei-en, and this one is especially delicious when prepared for koicha.