上林春松本店 宇治抹茶 三日月の白 100g缶 【表千家不審庵猶有斎宗匠御好 】創業450年老舗 無添加 宇治茶 茶道 お稽古 薄茶 Ceremonial Grade UJI matcha
5,508
上林春松本店は、抹茶や、玉露、煎茶などを手掛ける創業450年を誇る宇治の老舗茶舗。永禄年間より代々受け継がれ、江戸時代には御茶師の中で最高の位である「御物御茶師」（ごもつおちゃし）にもなりました。
現在は十四代目となる当主を筆頭に、最高のお茶づくりに取り組む精神が受け継がれています。
茶道表千家不審庵猶有斎宗匠御好の御薄茶。お茶会などに最適です
・100ｇ缶
・原材料：緑茶（国産）
・保存方法：高温多湿を避けて移り香にご注意ください。
・取扱いの注意：お茶は鮮度が大切です。開封後はお早めにお飲みください。
現在は十四代目となる当主を筆頭に、最高のお茶づくりに取り組む精神が受け継がれています。
茶道表千家不審庵猶有斎宗匠御好の御薄茶。お茶会などに最適です
・100ｇ缶
・原材料：緑茶（国産）
・保存方法：高温多湿を避けて移り香にご注意ください。
・取扱いの注意：お茶は鮮度が大切です。開封後はお早めにお飲みください。
English
Kanbayashi Shunsho Honten is a long-established tea shop in Uji that has been in business for 450 years, and specializes in matcha, gyokuro, and sencha. It has been passed down from generation to generation since the Eiroku era, and in the Edo period it was awarded the highest rank among tea masters, the "Gomotsu Ochashi."
We inspect the products and deliver them safely from Japan to our customers.
Enjoy the taste of real matcha.
The price difference between the products depends on the grade of matcha.
Here’s the translation of the steps for preparing matcha:
What you’ll need
Matcha (choose a high-quality one)
Chasen (a bamboo whisk for frothing matcha)
Chawan (a tea bowl)
Hot water (about 70?80°C / 158?176°F)
Chashaku (a bamboo scoop for measuring matcha)
Steps for Preparing Matcha
Prepare the matcha Use the chashaku to scoop matcha powder into the tea bowl. Typically, 1?2 grams of matcha (about 1?2 scoops) is the standard amount.
Before adding the matcha, it’s a good idea to warm the tea bowl lightly to enhance the aroma of the matcha.
Prepare the hot water
The ideal temperature for the water is 70?80°C (158?176°F). If the water has boiled, let it cool down slightly to reach the right temperature.
Add the hot water Pour a small amount of hot water into the tea bowl, just enough to moisten the matcha (about 30?50 ml).
Stir the matcha with the water to dissolve any clumps and create a smooth mixture.
Whisk the matcha Use the chasen to whisk the matcha. Place the chasen in the tea bowl and, using your wrist, move the whisk quickly in a "W" or "M" shape. This motion will create foam and froth.
Start with a slow motion to mix the matcha and gradually increase the speed to form bubbles. Whisk for about 20?30 seconds until a fine layer of foam forms on top.
Finishing touches
Once the foam is formed, gently smooth the surface with the chasen. The matcha should have a nice, frothy surface for a beautiful presentation.
Finally
It’s best to drink the matcha soon after preparing it to enjoy its full aroma and flavor while it’s still warm.
If you’re preparing a thicker matcha (koicha), use more matcha powder and less water, creating a stronger, more concentrated taste. You may also need to whisk longer to get the right consistency and richness in flavor.
Enjoy the process of preparing and drinking your matcha!
Kanbayashi Shunsho Honten is a long-established tea shop in Uji that has been in business for 450 years, and specializes in matcha, gyokuro, and sencha. It has been passed down from generation to generation since the Eiroku era, and in the Edo period it was awarded the highest rank among tea masters, the "Gomotsu Ochashi."
We inspect the products and deliver them safely from Japan to our customers.
Enjoy the taste of real matcha.
The price difference between the products depends on the grade of matcha.
Here’s the translation of the steps for preparing matcha:
What you’ll need
Matcha (choose a high-quality one)
Chasen (a bamboo whisk for frothing matcha)
Chawan (a tea bowl)
Hot water (about 70?80°C / 158?176°F)
Chashaku (a bamboo scoop for measuring matcha)
Steps for Preparing Matcha
Prepare the matcha Use the chashaku to scoop matcha powder into the tea bowl. Typically, 1?2 grams of matcha (about 1?2 scoops) is the standard amount.
Before adding the matcha, it’s a good idea to warm the tea bowl lightly to enhance the aroma of the matcha.
Prepare the hot water
The ideal temperature for the water is 70?80°C (158?176°F). If the water has boiled, let it cool down slightly to reach the right temperature.
Add the hot water Pour a small amount of hot water into the tea bowl, just enough to moisten the matcha (about 30?50 ml).
Stir the matcha with the water to dissolve any clumps and create a smooth mixture.
Whisk the matcha Use the chasen to whisk the matcha. Place the chasen in the tea bowl and, using your wrist, move the whisk quickly in a "W" or "M" shape. This motion will create foam and froth.
Start with a slow motion to mix the matcha and gradually increase the speed to form bubbles. Whisk for about 20?30 seconds until a fine layer of foam forms on top.
Finishing touches
Once the foam is formed, gently smooth the surface with the chasen. The matcha should have a nice, frothy surface for a beautiful presentation.
Finally
It’s best to drink the matcha soon after preparing it to enjoy its full aroma and flavor while it’s still warm.
If you’re preparing a thicker matcha (koicha), use more matcha powder and less water, creating a stronger, more concentrated taste. You may also need to whisk longer to get the right consistency and richness in flavor.
Enjoy the process of preparing and drinking your matcha!