2017 Top Ten Kansai Regional Competition Placing Matcha
Narino No. 9
We specially chose this matcha because of the rarity of the cultivar and the three-year aging process. It is aged in a subzero freezer and finally stone-ground right before shipping. Did you know that matcha, gyokuro, and kabuse taste best after at least six months of maturing or more? Uji is famous for aging its high amino teas so that the taste can deepen and develop more character.
Narino is an extremely rare cultivar that is only grown in the Okunoyama tea garden and was selected out of 50 different breeds that had grown in the garden unattended for many years. Narino was picked as the representative of the future Uji cultivars to be used for making matcha. It is an indigenous breed that has not been crossed with any existing varieties and has double the amino (umami) of any other cultivar. It is very limited and less than 150 cans are available in the world and exclusively available at Tea Dealers.
Competition matcha is the absolute pinnacle of matcha production consisting of one cultivar from a single lot that creates an incredibly clear and defined taste that is not diminished by blending with other lower quality matcha. The tea is cultivated using centuries-old traditional methods and the leaves are hand-picked to ensure that only the highest quality is used in the four kilograms (about 200 cans) that will be submitted to the competition for evaluation. Only this small amount that was submitted can be named the competition tea and no other.
Matcha of this quality is fully enjoyed in the most traditional and formal method, which is Koicha. Koicha, thick tea, uses twice the amount of matcha and half the amount of water, resulting in a dense paste that is deep green and without any foam at all. It will be necessary to use a bamboo whisk to prepare it.
5g of sifted matcha, 40ml of water at 85-90c
Start by making sure all the matcha is submerged into the water, then gently whisk the liquid until it thickens and becomes consistent. Move quickly but use short strokes and enjoy while still warm.
Watch Koicha Making Video
Flavor and Aroma Profile:
The aroma of a freshly baked butter biscuit, tasting notes of white asparagus and sweet cream
10 x 2g for Usucha, 4 x 5g for Koicha