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Marukyu Koyamaen

Aoarashi

Aoarashi

Weight

Low stock

£65.00
£65.00
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【New Campaign】Receive a free original canvas bag with £300+ orders, or £100+ on own branded Keiko Uchida Matcha / Tea. (Domestic Order Only)

Gift Wrapping Service

Add our gift wrapping service to your cart to have your order wrapped in a reusable Japanese furoshiki cloth.

Thank you for your patience. We’re delighted to announce that you can now order up to 2 units of this matcha! We greatly appreciate your understanding and support.

 

Aoarashi

A bold flavoured and slightly bitter tea, perfect for making matcha lattes, as well as for baking. 

Please note that all best before dates are in the Japanese format YY.MM.DD as indicated on the side of each tin. 

40g / 100g Net.

How to Brew

How to Make the Perfect Matcha Latte

We recommend you use not quite boiling water, around 80°C works well.

If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 4 scoops, or 2 scoops from an ordinary teaspoon (approx. 3g)

  1. Pass your matcha powder through a tea strainer into your tea bowl.
  2. Pour around 60ml of not quite boiling water into the tea bowl.
  3. Whisk this for around 15 seconds with a chasen (Japanese bamboo whisk). It should be smooth and slightly foamy.
  4. Pour in the warm milk of your choice and enjoy!

How to Store

We recommend storing your matcha in the refrigerator once opened. For the best flavour and colour, we recommend finishing the tin within 8 weeks of opening.

About the Best Before Date

Our best before dates follow the Japanese system (YY/MM/DD). You can find the best before date on the bottom of the tin.

Our tea is produced by some of the most prestigious tea makers in Japan. As they take great pride in their Matcha, they give it a six month best before date once ground.

About the Tea Maker

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.  Having developed the original production system, they now use a combination of modern and traditional processes to maintain as many historic elements as possible. They don’t grind matcha tea manually anymore, but they do use traditional stones. Supplying top tea ceremony schools, high ranking shrines and temples, and top hotels, they’ve won numerous tea competition awards.

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