{"id":7571,"date":"2025-11-29T13:22:44","date_gmt":"2025-11-29T12:22:44","guid":{"rendered":"https:\/\/most-tea.hu\/termek\/matcha-kyoto-japan-zold-tea\/"},"modified":"2026-09-12T20:53:37","modified_gmt":"2026-09-12T18:53:37","slug":"matcha-kyoto-japan-green-tea","status":"publish","type":"product","link":"https:\/\/most-tea.hu\/en\/product\/matcha-kyoto-japan-green-tea\/","title":{"rendered":"Matcha Kyoto Green tea<\/span>"},"content":{"rendered":"

[vc_row el_class=”jellemzok” css=”.vc_custom_1666539288628{padding-bottom: 5% !important;}”][vc_column][vc_row_inner equal_height=”yes” content_placement=”top” gap=”20″][vc_column_inner el_class=”jellemzo-col” width=”1\/3″ offset=”vc_col-lg-3″][vc_raw_html]JTNDaW1nJTIwc3JjJTNEJTIyaHR0cHMlM0ElMkYlMkZtb3N0LXRlYS5odSUyRndwLWNvbnRlbnQlMkZ1cGxvYWRzJTJGMjAyMiUyRjEwJTJGdGVhLWVkZW55LnN2ZyUyMiUyMHN0eWxlJTNEJTIyd2lkdGglM0E2MHB4JTNCJTIyJTIwaGVpZ2h0JTNBYXV0byUzQiUyMiUyMGFsdCUzRCUyMkVkJUMzJUE5bnklMjB0JUMzJUFEcHVzJTIyJTNF[\/vc_raw_html][vc_column_text]Equipment:<\/strong>
\nMatcha bowl (chawan) and
\nbamboo matcha whisk (chasen)[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”jellemzo-col” width=”1\/3″ offset=”vc_col-lg-3″][vc_raw_html]JTNDaW1nJTIwc3JjJTNEJTIyaHR0cHMlM0ElMkYlMkZtb3N0LXRlYS5odSUyRndwLWNvbnRlbnQlMkZ1cGxvYWRzJTJGMjAyMiUyRjEwJTJGdGVhLW1lbm55aXNlZy5zdmclMjIlMjBzdHlsZSUzRCUyMndpZHRoJTNBNjBweCUzQiUyMiUyMGhlaWdodCUzQWF1dG8lM0IlMjIlMjBhbHQlM0QlMjJFbGslQzMlQTlzeiVDMyVBRHQlQzMlQTlzaSUyMG1lbm55aXMlQzMlQTlnJTIyJTNF[\/vc_raw_html][vc_column_text]Amount:<\/strong>
\n2 g \/ 70\u2013100 ml[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”jellemzo-col” width=”1\/3″ offset=”vc_col-lg-3″][vc_raw_html]JTNDaW1nJTIwc3JjJTNEJTIyaHR0cHMlM0ElMkYlMkZtb3N0LXRlYS5odSUyRndwLWNvbnRlbnQlMkZ1cGxvYWRzJTJGMjAyMiUyRjEwJTJGdGVhLWhvbWVyc2VrbGV0LnN2ZyUyMiUyMHN0eWxlJTNEJTIyd2lkdGglM0E2MHB4JTNCJTIyJTIwaGVpZ2h0JTNBYXV0byUzQiUyMiUyMGFsdCUzRCUyMlYlQzMlQUR6JTIwaCVDNSU5MW0lQzMlQTlycyVDMyVBOWtsZXRlJTIyJTNF[\/vc_raw_html][vc_column_text]Water temperature:<\/strong>
\n75\u201380 \u00b0C[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1789237799082{border-left-width: 3px !important;padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;border-left-color: #ba3818 !important;border-left-style: solid !important;}”]<\/p>\n

Description<\/h3>\n

[\/vc_column_text][vc_column_text el_class=”justi”]<\/p>\n

Matcha Kyoto is a traditional Japanese powdered green tea from Kyoto Prefecture. The tea is associated with the Chanoka tea producer based in Ujitawara, Kyoto Prefecture, part of the historic Uji tea-growing region.The tea comes from the historic Uji tea-growing region of Kyoto PrefectureThe tea is associated with the Chanoka tea producer based in Ujitawara, Kyoto Prefecture, part of the historic Uji tea-growing region.<\/p>\n

The raw material used to produce matcha is tencha. The tea plants are shaded during the weeks before harvest, allowing the leaves to continue developing under reduced sunlight. As a result, the leaves retain higher levels of amino acids associated with umami, including theanine, while the development of certain compounds responsible for astringency is reduced.<\/p>\n

After harvesting, the fresh leaves are steamed and then \u2013 unlike sencha \u2013 dried without being rolled. The coarser parts of the leaves are removed from the resulting tencha, which is then ground into a fine powder. When preparing matcha, therefore, we do not simply drink an infusion of the tea: the finely ground tea leaf itself becomes part of the drink.<\/p>\n

The dry matcha is a fine powder with a light, vibrant yellow-green to green colour. Whisked with water, it produces an intense green drink with a delicate layer of foam on the surface. Its flavour combines rich umami, delicate sweetness, fresh vegetal notes and gentle astringency.<\/p>\n

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History<\/h3>\n

[\/vc_column_text][vc_column_text el_class=”justi”]<\/p>\n

Kyoto Prefecture, and particularly the Uji region, has been one of the most important centres of Japanese tea culture for centuries. Tea cultivation in the region dates back to the early 13th century, while the practice of shading tea plants developed as early as the 16th century.<\/p>\n

Shaded cultivation became particularly important in the production of tencha. After harvesting, the leaves were steamed and dried without rolling, then ground into a fine powder. The matcha produced in this way became closely associated with the development of the Japanese tea ceremony.<\/p>\n

Uji and the surrounding areas of Kyoto remain among Japan\u2019s best-known regions for matcha and tencha production. Traditional cultivation and processing methods continue alongside modern tea production in the region today.<\/p>\n

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Preparation<\/h3>\n

[\/vc_column_text][vc_column_text el_class=”justi”]<\/p>\n

First, sift the amount of matcha you intend to use through a fine sieve<\/strong> to remove any lumps and help the tea mix more smoothly and evenly with the water.<\/p>\n

Place approximately 2 g of sifted matcha<\/strong> into a pre-warmed matcha bowl (chawan), then add 70\u2013100 ml of water at 75\u201380 \u00b0C<\/strong>.<\/p>\n

Using a bamboo matcha whisk (chasen), whisk the tea with quick, light movements until it has an even consistency and a fine layer of foam. Matcha does not need to be steeped or strained and can be enjoyed immediately after preparation.<\/p>\n

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Secret tip \u2013 Usucha and koicha<\/p>\n

The two traditional ways of preparing matcha offer quite different experiences. Usucha<\/strong>, or \u201cthin tea\u201d, is the lighter and frothier style: use approximately 2 g of matcha with 70\u2013100 ml of water<\/strong>.<\/p>\n

Koicha<\/strong>, or \u201cthick tea\u201d, is considerably more concentrated. It is prepared with more matcha and significantly less water, and instead of being whisked into a foam, it is slowly mixed into a smooth, thick consistency. Because koicha reveals the character of the tea in a highly concentrated form, a higher-grade, smoother matcha is generally preferred.<\/p>\n

For this Matcha Kyoto, we primarily recommend preparing it as usucha.<\/strong><\/p>\n

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Traditional Japanese powdered green tea from Kyoto Prefecture, with rich umami, delicate sweetness and a vibrant vegetal character.<\/p>\n

Place of origin: JAP\u00c1N<\/p>\n","protected":false},"featured_media":6822,"template":"","meta":{"inline_featured_image":false},"product_cat":[53],"product_tag":[54],"_links":{"self":[{"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/product\/7571"}],"collection":[{"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/media\/6822"}],"wp:attachment":[{"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/media?parent=7571"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/product_cat?post=7571"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/most-tea.hu\/en\/wp-json\/wp\/v2\/product_tag?post=7571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}