Special box Matcha & Workshop / The entire ritual

This box brings together our matcha Hatsumukashi, the four utensils that accompany it and an in-store introduction to learn the preparation procedures.

The matcha Hatsumukashi

It comes from the Okabe plantations, in Shizuoka prefecture. Okabe, nicknamed "the village of gyokuro ", is one of the three major shaded tea producing regions of Japan, with Uji and Yame. Three weeks before harvest, the tea plants are covered with drapes which block 90% of the light, which limits bitterness. The first harvest leaves, of the Saemidori, Samidori and Asahi varieties, are assembled then ground with a stone mill.

Its foam is fine, its scent reminiscent of young shoots. The sweetness is gradually revealed and settles into the finish.

The bowl matcha Mino-yaki

It is made by Shinji Akane (born in 1960), a traditional master craftsman in Toki, in Gifu prefecture. Toki is the center of production of Mino ceramics, the most important in Japan. Shinji Akane works with "gotomaki", a local coarse-grained clay, to create rustic, warm and easy-to-use pieces.

The chasen, the chashaku and the kusenaoshi

The chasen is cut from a single bamboo stalk, split into thin strips adjusted by hand. The chashaku is used to measure the matcha : two rounded spoonfuls, or around 2 g, for a bowl. The kusenaoshi is the support on which the chasen is placed after use: the strands return to their flared shape and dry in the air, upside down.

Gift voucher to participate in the practical initiation to matcha

For approximately 30 minutes, in our boutique on rue de Seine, we guide you step by step: the dosage, adding water, handling the whisk in bamboo and the formation of a fine foam. You can then reproduce these actions at home, with the utensils in the box.

The initiation is aimed as much at people who are discovering matcha as at those who want to better master its preparation. By reservation: 01 46 33 94 90 or chumon@maruyamanori.com.

Preparation

2 g of matcha, 50 ml of water at 80°C. Whisk with the chasen for ten seconds, drawing a “ M ”, until you obtain a fine foam.

Maintenance

Before use, soak the chasen for 1 to 2 minutes in lukewarm water. After use, rinse it with clean water and place it on the kusenaoshi until it is dry. Wipe the chashaku with a dry cloth, without rinsing it.

Contents of the box

• Matcha Hatsumukashi, traditional box 20 g
• Bowl with matcha Mino-yaki made by Shinji Akane
• Chasen, bamboo whisk
• Chashaku, bamboo spoon
• Kusenaoshi, pale blue enameled ceramic whisk holder
• Gift voucher “Practical initiation to matcha ” (30 min, in store, by reservation)