Houraku 豊楽 – matcha tea
Houraku 豊楽 (hóraku) = Abundance, wealth + joy (rich in joy)
Shaded Japanese green tea (ceremony matcha) ground into powder from the Yoshida tea farm (Uji, Kyoto).
In 2018, we asked Mr. Masahiro Yoshida to make a 'Teavolution matcha mix' for us. We wanted an emphatically sweet, but also very full, characterful and fragrant matcha. We think it went very well, this is one of our favorite matches - which we also consume on a daily basis...
It is basically for making thin tea (usucha), but it is so full that you can also try it for koicha.
In addition to sweet, well-balanced, slightly astringent flavors in a matcha only indicate that the plant has produced 'catechins', i.e. compounds with a high antioxidant content, under the influence of sunlight. Which means it's healthy. By using colder water (65-70 Cels.) we can push the dissolution in the direction of sweetness, by using hotter water (85 Cels.) we can dissolve "everything" out of it - but this way we get a more sour matcha.
Matcha is gently ground into tea powder with a grain size of 5-10 microns using slow-rotating granite mills. Unlike fiber teas, matcha can be mixed with water and frothed, so you don't just make a brew and consume the whole tea leaf - along with all its useful components.
Tea was brought to Japan from China by Zen monks and they also popularized its consumption. Portea was consumed in ancient China in the early days.
(A portion to usucha (diluted tea) approx. 2 g of tea powder (approx. 2 chashaku - matcha spoons) and 60-80 ml, the to koicha (thick tea) 3-4 g (approx. 4 chashaku) of matcha and 20-25 ml. use water)
Matcha is a to chawan named approx. It is made in a teacup with a diameter of 10-14 cm, it is made of bamboo chasenmix with a tea brush until foamy for approx. with 60-80 ml of water. The water temperature varies between 75 and 90 degrees depending on the season and ceremonies. In the summer, we prefer to prepare it with cooler water, and in winter with warmer water, but this can also be determined based on the type of matcha used.
Foaming does not take long, its technique and movement can be learned quickly with a little attention. With "W" shaping brush movements, the tea will be frothy and drinkable in seconds. The surface of usucha is good if it is foamy but creamy without bubbles, while the texture of koicha should resemble melted chocolate.
Drinking a cup of matcha a day refreshes the body and soul.
Helpful suggestion: You can avoid clumping of the tea powder by sifting the matcha through a filter.
Store the matcha in the box it comes in, in a cool place. It is practical in the refrigerator, but before consumption it must be allowed to warm up to room temperature, otherwise the steam will condense on it.
The freshest flavors emerge from the tea within 7-8 months after opening the box.
Our detailed informative article about matcha tea can be read here. What is matcha?
Balázs also made an informative video for YouTube, you can watch it here. It is worth following our YouTube channel, where you will find many interesting things. 🙂
