Flavor Profile:
More pronounced than Aoarashi, Isuzu has a sharp and acidic undertone and is rich in amino acids. When prepared with water at a lower temperature (70°C), the flavour softens significantly, reducing bitterness.
Origin of the Name:
Named after the Isuzu River near Ise Shrine, which is historically associated with purification and refreshment. The name was bestowed by the chief priest of Ise Shrine.
Usage:
Isuzu is versatile, enjoyable both hot and cold, and offers a unique taste experience.
Matcha Isuzu 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 is Matcha Isuzu made:
Matcha Isuzu is produced by first shading the tea plants with reeds and straw. As the new leaves grow and seek sunlight, chlorophyll levels rise, turning the leaves bright green and soft. In early spring, the new growth is harvested and steamed. The raw tea is then dried and carefully stored. Freshly ground Matcha Isuzu is prepared as needed by removing stems and veins from the leaves and finely grinding them into a very fine powder using a stone mill.
How to make a hot matcha latte:
- Whisk together 1 teaspoon of well-sifted Matcha Isuzu 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 (3-4g) of Matcha Isuzu 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.
- Enjoy your fresh bowl of matcha.
Tips:
- Matcha has a tendency to clump, so sifting ensures a smoother texture. In the case you do not have a sieve, take the edge of your tea scoop or spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.
- Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided.
