Kiyotaki Reiyou Matcha

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Matcha Tea
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Edit tea info Last updated by MatchaGirlParis
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150 °F / 65 °C 0 min, 15 sec

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From Marukyu-Koyamaen

Seasonal Summer matcha, Prepared Cold

Sold from the middle of June to the end of August

About Marukyu-Koyamaen View company

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2 Tasting Notes

14 tasting notes

The taste of summer outdoor nature. Deep and refreshing. The name 清滝 KIYOTAKI means “waterfall”. That is how refreshing. Not leaning to the sweet but rich, it does not mean thick. No taste of bitterness, grass, or soap. It is light because it is in the water but at the same time it has this creamy finish in the mouth. When the ice starts to dissolve and the matcha starts to chill, the taste will become just right.

I prepare the matcha traditionally with hot water around 70C and whisk into a foam for 15 sec, then add ice. Ideally, it is nice to let the ice chill in the glass you will drink from, and rest it in the fridge before preparing the matcha. Then transfer the hot prepared matcha onto the ice and chilled glass.

Delicious and refreshing, the more I drink it the more I fall in love with it… can’t get enough! The perfect ice cold summer matcha!

Please check out my full review with photos:

160 °F / 71 °C 0 min, 15 sec

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12 tasting notes

This is a seasonal Matcha from Uji, Outside of Kyoto (Japan). Seasonal teas are pretty popular in Japan to add excitement and anticipation throughout the years (and drive consumers to purchase tea during the hot summer months).

Uji based Marukyu-Koyamaen is a reputable tea manufacturer and produces unarguably some of the best tea in Japan. I received this tea as a gift from a good friend in Japan…any way, on to the tasting.

The tea is ground to a slightly finer consistency than traditional matcha. I actually thought this would produce clumping in the cold water as I’ve heard that finely ground teas produce more “Static Cling” than other teas and can cause the particles to stick together. I have not experienced that with this tea. I sifted about 3.5 grams of matcha into a bowl and slowly added cold filtered water. I made a slight paste and really noticed the aroma. Its quite savory…i would describe the aroma as heady…mowed grass, roasted nuts and slight savory twang.

Matcha made with cold water produces foam, but less than hot water. The tea was easy to whisk and after about 20 seconds, a slight foam was appeared on the surface. The color is amazing: a deep thick forest green. The tea is very velvety…it has a distinct “cream” note. The aroma is slightly muted (I think due to the cold water) but it has a fresh and grassy taste. This matcha had little astringency (perhaps also due to the cold water?) and is definitely refreshing! Drinking cold matcha, which has a creaminess and a certain weight on your tongue, seems so similar to milk.

If you can find this tea…go for it!

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