{"product_id":"ikigai-line-n-02-private-sale","title":"Ikigai Line No. 02 - 30 g - Organic | Private Sale","description":"\u003cp\u003e\u003cstrong\u003eThe second matcha in our Ikigai Line—limited to 200 cans\u003c\/strong\u003e. \u003c\/p\u003e \u003cp\u003eFollowing the extremely positive feedback on N°01 from the Ikigai line, we’re now even more excited to present its successor: \u003cmeta charset=\"utf-8\"\u003eArguably the \u003cstrong\u003e“busiest\/creamiest”\u003c\/strong\u003e matcha we tasted on our last trip to Japan. \u003cmeta charset=\"utf-8\"\u003eNo bitterness whatsoever. Extremely pronounced umami. This, too, is made from the premium Okumidori cultivar (as with N°01 and our Hitotsu).\u003c\/p\u003e \u003cp\u003eThis tea is the result of an experiment by Mr. Shota Watanabe (渡辺 翔太). The goal was to extend the shading period as long as possible. However, since the plant’s metabolism slows down significantly after about 30 days (the typical shading period for high-quality matcha), shading cannot be maintained at maximum intensity throughout the entire process. Therefore, shading was started earlier than usual, while the plant continued to receive some sunlight. The Tana method (rather than the simpler Jikagise method) was used for shading. In this method, poles are erected to support the nets, rather than placing the nets directly on the plants. This puts less strain on the tea plants and allows for better air circulation.\u003c\/p\u003e \u003cp\u003eThe result: Controlled shading lasting over 45 days led to an exceptionally high concentration of chlorophyll and amino acids, ensuring maximum umami. \u003cem\u003eExperiment successful!\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003eWe’re delighted that we were able to secure 200 cans for the German market this time. There will be no restock of this matcha. \u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTexture: \u003c\/strong\u003eExtremely creamy, almost like liquid chocolate. Whips up into a very fine foam. \u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eShading duration\u003c\/strong\u003e: over 45 days (significantly longer than N°01 and Hitotsu)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eAroma\u003c\/strong\u003e: Probably the “busiest\/creamiest” matcha we tasted on our last trip to Japan. \u003cmeta charset=\"utf-8\"\u003eNo bitterness whatsoever. Extremely pronounced umami.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eAppearance\u003c\/strong\u003e: Deep green and intense, like fresh moss\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eServing recommendation\u003c\/strong\u003e: On its own, especially as koicha. \u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eCultivar\u003c\/strong\u003e: Single; Okumidori (like our Hitotsu)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eOrigin\u003c\/strong\u003e: Kagoshima\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFirst harvest (2024)\u003c\/strong\u003e (ichibancha)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eHand-picked\u003c\/strong\u003e (tezumi)\u003c\/li\u003e \u003cli\u003eGround on \u003cstrong\u003egranite stone mills\u003c\/strong\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003c!----\u003e\u003c\/p\u003e","brand":"Matcha Kāru","offers":[{"title":"Default Title","offer_id":50000950427914,"sku":"SH-KA-081","price":54.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6841\/5624\/files\/Ikigai_newsletter_Karu.jpg?v=1718982683","url":"https:\/\/matcha-karu.com\/en-es\/products\/ikigai-line-no-02-30-g-organic-private-sale","provider":"Matcha Kāru","version":"1.0","type":"link"}