Skip to main content

Posts

Showing posts from February, 2018

Maccha Tiramisu - Maccha House-

The tea room “ MACCHA HOUSE” has deployed 12 branches mainly in Asia region including Singapore and Hong Kong. 
I went to the Osaka branch.

Their signature is matcha tiramisu in a wooden cup known as “masu”. What a beautiful Matcha! Lovely color, and delicate and fine powder!
This matcha is from a tea company “Morihan”. No wonder! Morihan, founded in 1863, is known as one of the best in Kyoto. 
Not only looks beautiful, but tastes wonderful!! Once you take a bite, a pleasant bitterness and rich aroma will fill in your mouth together nicely with mascarpone! Yum-yum!! Actually, I had it with a bowl of Matcha. I did enjoy so much Matcha. 
I haven't caught a cold this winter yet. I guess it's thanks to tons of catechin in tea. (Knock wood:-)) 







Hojicha Latte in Matcha Bowl

When you go to "Osaka Chakai" a Japanese tea room, you can choose not only tea but your tea cup. 
Their signature is freshly ground sencha. You can whisk your sencha with using a special bamboo whisk, which is fun.
The other day, instead of ground sencha, I ordered hojicha latte. Usually, people choose a mug for latte, but I chose a matcha bowl.  Actually, I am glad I did. I like the latte in a bowl.


I had a slice of toast with roasted black soybean cream on it. I can say it is like peanut butter. It was good with hojicha latte.


This place has a lot of Japanese and I am sure you feel "Japan" a lot. When you happen to be in Osaka, why don't you visit? I am sure you will like it.
*Osaka Chakai : https://www.osakachakai.jp/eng/

Hoshun Cultivar

There are so many tea cultivars I haven't tried yet and I even don't know about. 
"Hoshun" is one of them. It was really new to me.



It’s a sencha made from thecultivar of Hoshun(鳳春), which literally means “Phoenix Spring”.    

<About hoshun> 
* developed in Kyoto and  registered in 2006. 
* a very early-ripening cultivar. 
* originally designed for gyokuro    

<About the tea> 
* The production area is Ujitawara where the current Sencha production technique was developed in 18th century. 
* Hand-picked tea  

<How to prepare recommended by Takemura Gyokusuien tea shop> 
Tea leaves 5g 
Temperature 60 degrees Celsius, 
Water amount 60ml water 
Steeping time: 60 seconds  



You may think that the preparation seems to be more the one for gyokuro, rather than sencha. But I could tell why they recommend us to prepare this way when I tasted it. 

Looks very pale, but surprisingly umami-rich as if it were gyokuro. It also has a hint of freshness, which is one of sencha's ch…