They both come from O-cha, and both are grown in Uji. Uji, near Kyoto, was the birhtplace of tea cultivation in Japan. While not always the case, matcha produced in Uji is often superior.

I covered the preparation of matcha earlier this week, but I left out sifting, mostly because I was still having mixed results at the time. I got the kinks worked out, and I did notice an improvement. It seems to produce a thicker foam and a more thorough consistency. You can purchase a sifter for your matcha, as I will do eventually, but a brew basket will work as well.
The first thing I always notice is the aroma, just a moment after I open the can, green and sweet. The Kiri no Mori has a slight vegetal smell, where as the Kiku Mukashi does not.
Usucha (2 scoops/3-4 oz)
It is hard for me to tell the two apart. Both are sweet, thick but mild, and thoroughly smooth, no astringency or bitterness.
Koicha (3-4 scoops/2-3 oz)
Tonight I tried to remember the instructions that came from O-cha, and used 4 large scoops with 3 oz of water, and the result was outstanding. Certain nuances emerged that weren't there before, and it developed a pleasant bit of astringency that gives the tea texture.
4 comments:
Great article.Matcha Tea factory has a really great range of Matcha Tea whether it be for everyday drinking, cooking or special occasions they also have a great range of Matcha accessoriesTea too!
kiri no mori haves a very particular taste, it's the symbol of Japanese traditional food lp45
Our matcha is also produced in Uji - one of the most famed Japanese regions for this type of tea.
Thank you very much for leaving your blog up. I just found it because I'm just getting intrigued by matcha. I'm curious at to why you lost interest, however, I am content to be thankful I learned from what you wrote.
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