The Art of Three-Way Combination
In the world of matcha making, there's a traditional technique called "mittsu-awase" or three-way combination. This is a master's skill to perfectly balance the three elements of matcha: aroma, taste, and color. It's difficult to satisfy these three elements at a high level with a single tea leaf, and even when possible, it becomes costly. Therefore, by skillfully combining tea leaves that excel in each element, ideal matcha is created.Balancing Price and Quality: The Role of "Otoshi"
Even after creating a high-quality matcha blend, price challenges can sometimes arise. This is where "otoshi" tea leaves come into play. These leaves adjust the overall price without compromising the blend's quality. Finding and properly using good "otoshi" is also an important element of matcha blending.Harnessing the Power of Time: The Importance of Aged Tea (Hine-cha)
In matcha blending, the use of aged tea (hine-cha) is essential, not just new tea. Which tea leaves to use in which season, and which to preserve as aged tea, is an important trade secret of each tea merchant. This technique of making time an ally is key to creating the deep flavor of matcha.Matcha Blending, A Fusion of Craftsmanship and Science
Matcha blending can be considered an art that fuses traditional techniques with modern science. Pursuing the balance of aroma, taste, and color, optimizing cost and quality, and utilizing the power of time - it's through this complex process that the perfect cup of matcha we love is born.
