Paling dicari [pre order Jepang Uji matcha for making usucha from Kanbayashi Shunsho | Aya no Mori, Biwa no Siro & Ryo no Kage - Aya no Mori, 20 gr box

ONLY AVAILABLE IN BOX
-Usucha Aya no Mori
This is a flavorful, everyday usucha with a rich, full-bodied taste. It combines creamy, slightly nutty, and lightly toasted notes, followed by a long-lasting, full-bodied aftertaste. Compared to the 'Usucha Ryo no Kage' below it in the lineup, it has a fuller and mellower flavor. For the best taste, use water at 85°C (185°F), as lower temperatures may make the tea bitter.
-Usucha Biwa no Shiro
In the Kanbayashi Shunshō usucha portfolio, Biwa no Shiro lies in the middle as a high-quality usucha. Shogun Ashikaga Yoshimitsu, best known for building the Golden Pavilion, had a deep appreaciation for Uji tea and established seven tea gardens. Biwa, which this tea was named after, was one of these gardens.
This tea has an irresistible, sweet milk caramel fragrance, a complex, multi-faceted flavor, and a silky and pampering texture.
Prepared as an usucha, it is dominantly nutty with macadamia and cashew notes which is layered with a darker, deeper tone of woodsiness, reminiscent of sandalwood. This woodsy layer gives the tea an interesting and unique quality. A sweet and nutty aftertaste lingers long after drinking the tea. It is mellower and richer in umami than Usucha Mozumukashi, the tea directly bellow it in the Kanbayashi portfolio.
-Usucha Ryo no Kage
This matcha is soft, light, and refreshing, with a creamy, frothy texture. When you drink it, it has a sweet, milky softness, followed by a slightly tart and nutty aftertaste. To avoid bitterness, it’s best to use water at 85°C (185°F). The tea has a refreshing, energizing effect.
This surprisingly sweet and creamy matcha is perfect for those new to usucha. Although it is an entry-level option, it performs impressively well. It features a light body and a mellow taste with well-balanced flavor notes. Silky, fresh, and leaves a slightly nutty aftertaste.