Kinrin

Kinrin: An Entry Point to Koicha

Kinrin serves as the entry-level option in the Koyamaen koicha tea portfolio, offering an accessible introduction to the pleasures of thick matcha tea. While its flavor profile includes slightly tart notes that premium koicha teas smooth out, it still delivers an enjoyable experience.

When prepared as usucha, Kinrin impresses with its soft, creamy, grassy flavors, standing out distinctly from lower-tier matcha varieties. However, achieving the best taste requires precision, as the wrong water temperature can diminish its qualities. For both usucha and koicha, an ideal temperature of 80°C (176°F) ensures the tea’s rich flavors shine. Be sure to enjoy Kinrin immediately after preparation to avoid the bitterness that can develop as it cools.

Preparation Guide

As Usucha (Thin Tea)

1. Measure Matcha: Add 2 g (0.4 US tsp, 1 teaspoon, or 2 chashaku scoops) of matcha powder to a tea bowl.
2. Add Water: Pour 75 ml (2.4 fl oz) of water heated to 80°C (176°F) over the matcha powder.
3. Whisk: Use a chasen (tea whisk) to whisk briskly until foamy.

As Koicha (Thick Tea)

1. Measure Matcha: Add 4 g (0.8 US tsp, 2 teaspoons, or 4 chashaku scoops) of matcha powder to a tea bowl.
2. Add Water: Pour 30 ml (1 fl oz) of water heated to 80°C (176°F) over the matcha powder.
3. Mix Gently: Use a chasen to gently knead the matcha until it forms a creamy, smooth texture.

Tips for the Best Kinrin Experience

• Preheat the Bowl: Warm the tea bowl with hot water, then dry it with a cloth to ensure the perfect preparation temperature. (Optional)
• Sift the Powder: Sifting matcha through a fine strainer prevents clumping and ensures a smoother drink. (Highly recommended)
• Drink Immediately: Enjoy Kinrin matcha right after preparation to prevent the development of bitter notes as it cools. (Recommended)
• Maintain Freshness: For the best experience, use the tea within one month of opening. (Strongly recommended)