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Marukyu Koyamaen

Choan

Choan

Low stock

Ā£78.00
Ā£78.00
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Thank you for your patience! Weā€™ve now removed the limit on the number of matcha units you can purchase.

Choan

Characterised by a soft, gentle flavour. A wonderfully flavoured matcha with an elegant aroma. We recommend you prepare this matcha slightly thicker than other matcha teas, to best enjoy the exquisite flavour. This tea is ideal for a tea lover wanting to experience the best of matcha tea, or someone who is curious to try new flavours.Ā 

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

20g Net.

Usucha (Thin Matcha):

We recommend you use not quite boiling water, around 80Ā°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 2 scoops, or 1 scoop from an ordinary teaspoon (approx. 1.5g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 70ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) or a small whisk, for about 15 seconds until smooth and slightly foamy.

Koicha (Thick Matcha):

We recommend you use not quite boiling water, around 80Ā°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 3 scoops, or 2 scoops from an ordinary teaspoon (approx. 4g)

1. Add 2 scoops of matcha powder to your tea bowl or cup.

2. Pour around 30ml of not quite boiling water into the tea bowl.

3. Whisk the matcha with a chasen (Japanese bamboo whisk) slowly, for about 15 seconds until you have a smooth, thick consistency.

How to Store

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

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.Ā  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 donā€™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, theyā€™ve won numerous tea competition awards. Ā 

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