Hibiki-an Limited Edition Competition Grade Matcha

Type: Powdered Green. Price: $45. I love this tea!! Its the finest matcha I've ever tasted! Beautiful green color, smooth texture, beautiful flavor!!! So mild and sweet. Its perfect! Worth every penny! Unfortunately I can't get anymore of this tea until next year as the competition season has ended, but WOW! or should I say SUGOI!!! Absolutely superb in every way! 10 out of 10!!!

Koicha made with this tea.

Koicha and Usucha

For matcha, the water should be around 176 degrees Fahrenheit or lower. (About 80 degrees Celsius or lower.) If the water is too hot then the matcha powder will scald and become very bitter. I prefer a lower temperature, because it tends to bring out the sweetness of the matcha.

Usucha- is thin matcha. For usucha you would use about 1.5 to two chashaku(about half a teaspoon) for every person who will be drinking the tea. This is sieved into the chawan. Then about 2.5 ounces(about 75 ml) of water are added per person. The tea is then whisked until a heavy foam covers the matcha and is served. Usucha isn't usually served for tea ceremonies, but can be used everyday.

Koicha - is thick matcha. About three to four chashaku(about one heaping teaspoon) are added per person to the chawan. The matcha is then sieved into the chawan. The water is then added, about 1.3 oz(40 ml) per person, and is then whisked. Because koicha is much thicker than usucha, this will not froth. Koicha is almost exclusively used for tea ceremonies.

Matcha Accessories

Chawan - this is a type of bowl/cup that matcha is served in. They are usually handmade and very expensive. In Japan, the more irregularities a chawan has the more expensive and better quality it is. They are high fire bowls, which mean that they and the glazes used on them are fired in a kiln at a very high temperature. If you don't own a chawan, then any small, shallow bowls will work fine. DO NOT DISH WASH!!!! Chawan must be hand washed otherwise the bowl's clay will absorb moisture and can collect bad flavors, scents, and become moldy.

Matcha Sifter/sieve- this is often used so the matcha won't clump and the texture will be smoother in the end product. While it isn't necessary, I would definitely advise using one. This, typically, can be dish-washed.

Chasen - the matcha whisk. They can either have 80 bristles or 120 bristles. I've owned both, and prefer the 120, simply because the texture and froth is easier to create with the 12o bristles. Chasen are handmade so be sure you take care of yours. Whisks should be rinsed in warm water prior to use, so the bristles become soft and won't break as easily. It should also be rinsed after use with warm water.

Kusenaoshi - this is a whisk keeper. I absolutely recommend this if you intend on buying a Chasen. A kusenaoshi helps the Chasen keep its shape, it aids in drying, and can prevent a lot of damage that can occur in the chasen. These are ceramic, and come in either light green or blue, I haven't seen any other colors, but let me know if there are.

Chashaku - this is the little bamboo scoop/spoon that is typically used in tea ceremonies. I love mine, when I didn't have one I used a silver spoon and the matcha stuck to it terribly, match just doesn't stick very well to it! Two chashaku are equal to about 1.5 to two grams of matcha, which sounds like a lot, but its really not.

Kyusu - a tea pot. Traditionally red, earthen ware, but any color can be used.

Yuzamashi - a water cooler. This looks like a tea pot without a a lid or spout.

Chaki - an airtight container used during tea ceremonies to keep matcha for use during the ceremony.

What is Matcha?

Matcha is a very finely ground green tea, it is milled to the point of being fine powder. (Which sticks to just about everything by the way!) This type of tea is traditionally used in Japanese tea ceremonies. Matcha is a more expensive than other types of tea, so definitely be prepared. Generally, the brighter green the powder, the better the grade of matcha. Matcha should be a very bright grass green, there should not be a dry straw smell, a dark brownish color, or a deep green color. This means that the oxidation of the match has been compromised and shouldn't be used.

Sencha Matcha

This was one of my first orders from Hibiki-an. Its out of stock now, but I'm sure it will be back next year. I got a 30 gram container for about 25 dollars. I like the strength of this tea, but if your new to matcha then I wouldn't try this first. Matcha has a tendency to be bitter, and the stronger the tea, the more bitter it can be. 9 stars