The real joy of being based in Japan and sourcing teas directly from farmers and wholesalers is that we get to see behind the scenes. We get glimpses of what the grand masters are up to in their quest to boost the flavour profiles and titillate our tongues!
Based in Oita, Kyushu, Master Kiagawa offers such insights. Here, we gained some wonderful inside knowledge on how to boost culinary grade Matcha with Funmatsucha.
In this video he shows his method for sifting his Asatsuyu leaves in order to separate out loose leaves, tea bag leaves, and culinary quality (perfect for Matcha-flavored ICE CREAM!!!!!!)… The ice cream tasted AMAZING, with the Funmatsucha mixed into the Matcha to elevate the flavor and keep the lingering notes singing away on the palette long after we put down our spoons!
I am fascinated by the making of matcha and this interesting addition. Japan has brought the making of matcha to great heights. Why do you suppose they’re the only country who creates matcha? As interest peaks in this type of tea, I’d think the Chinese and those from India might be inclined to experiment with this type of tea.
Thanks Michelle.
Just to clarify a point…funmatsucha is finely milled Sencha (not matcha) and in this case leaves from the Asatsuyu cultivar were used. The milled Sencha (aka funmatsucha) was then added with matcha to make a really yummy ice cream. It boosts the flavor in this recipe because the leaves in funmatsucha are more astringent since they aren’t shaded in the growing process.
The most common place you will see funmatsucha is at the conveyerbelt sushi places! Add a spoon to the cup and pour hot water right from the tap at your table and stir! That’s it!
Hope this clarifies it for your readers!!