Aoarashi offers a calm yet robust flavour with a notable balance of slight bitterness and astringency, devoid of any off-notes. Its well-rounded taste, coupled with an excellent balance between price and quality, makes it an ideal choice for those venturing into the world of matcha.
Origin of the Name:
Named after the "Aoarashi," a strong early summer wind that blows through verdant greenery. This imagery reflects the fresh and invigorating nature of the tea.
Usage:
Perfect for daily practice and home use, Aoarashi is also a fantastic option for baking.
Matcha Aorashi is produced by Marukyu Koyamaen, a company with over 300 years of expertise in cultivating and blending Japanese tea. Based in Uji, Kyoto, Marukyu Koyamaen is committed to maintaining the traditional taste of tea.
How to make a hot matcha latte
Whisk together 1 teaspoon of well-sifted MatchaChigi no Shiro and 60 ml of 80°C (175°F) filtered water using a chasen (bamboo whisk) or handheld frother.
Steam and froth 180 ml of your preferred milk.
Pour the milk into the freshly whisked matcha.
Sweeten if desired.
Sip, stir, and enjoy your comforting hot matcha latte.
How to make usucha (thin matcha)
Heat a chawan (tea bowl) with hot water.
Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
Sift 1 teaspoon of MatchaChigi no Shiro into the chawan, and whisk together with 60-70 ml of 75-85°C (170-185°F) filtered water using the softened chasen.
Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
Once frothy, gently lift the chasen from the centre of your chawan.
