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Matcha – Ceremonial AKASHI
AKASHI is matcha for the novice matcha lover, for connoisseurs who want to appreciate quality daily and, for chefs who love to enrich their dishes with organic green tea. This matcha can be included perfectly in pastries or savoury dishes.
For the use of matcha in dishes, matcha of inferior quality is often recommended. This is because you do not want to blend the rich matcha flavour with other ingredients. Nevertheless, with AKASHI you will have matcha of superior quality. The colour is not yellowish, but rather bright green. The aroma is grassy and not dull. And the grain is fine. It is an accessible high quality matcha. (Read more about how you can determine the quality of matcha.)
Perhaps therefore AKASHI matcha is so popular, says producer Aiya. Unlike Super Premium TEN, which is only available in limited quantities, AKASHI is harvested annually and made available in larger quantities. AKASHI includes all the benefits of matcha – soft, delicately bitter, mild, sweet, nutritious, – and is affordable, without having to give up quality.
‘AKASHI’ literally means ‘light’. The name refers to the clear, bright green colour of this matcha tea.
Curious about other types of matcha?
Kotobuki Matcha from Amanprana is an imperial matcha which is hailed as a true super food because of the ORAC value of 168,500 per 100g.
Aiya’s Super Premium TEN matcha is only available in limited quantities. An exceptional matcha for true matcha lovers that love to enjoy koicha.
Premium HORAI from Aiya is just as much an enjoyable matcha for special occasions. This matcha is also ideal for the preparation of koicha and is rich in umami.
100% organic Japanese matcha, powdered green tea
For the preparation of Ceremonial Matcha - Akashi
- Gently boil soft water (soft water = mineral-free or low water)
- Take half a teaspoon of matcha (approximately 1 gram)
- Add 80ml to 1dl water of 80°C
- Whisk the matcha using a chasen till it is a foamy mass. This takes about 15 seconds.
Matcha is also sometimes referred to as the ‘espresso amongst teas’. For this reason, a chawan is never filled to the brim, but often also has no more matcha tea than the amount of two fingers.
Make sure that the water temperature whilst preparing matcha is not too high. The recommended temperature is 80°.
Water that has just reached its boiling point can be cooled down to 80°C in two ways:
- Leave the kettle to cool down for 10 minutes with the lid open.
- Pour the boiling water into another bowl 4 times, alternating between 2 bowls. Each time the water is poured into another bowl, it loses 4 to 5°C. By doing this you can also warm up the chawan(s) you intend to use.