CULINARY MATCHA MT FUJI TSUYUHIKARI

Experience matcha every day, with simplicity.

Tsuyuhikari is a tea variety registered in the early 2000s and originated in Shizuoka Prefecture, from the fusion of two varieties, "Shizu 7132" (Shizu-7132) and "Asatsuyu".

EN's Mt Fuji Tsuyuhikari Culinary Matcha features bitter notes, perfectly balanced with sweetness, which enhances the flavor of desserts.
It is particularly suitable when paired with chocolate or cream, and lends itself to a wide variety of desserts such as matcha latte, matcha pudding, cakes and baked goods.

What does “culinary” mean?

Typically, the culinary term refers to matcha made from lower-quality leaves , often harvested in summer, with a more bitter profile and less suitable for direct consumption.

In the case of EN's Mt. Fuji Tsuyuhikari Culinary Matcha , however, the reality is different:
It is produced from leaves from the first harvest of May 2023 , grown in Shizuoka, prepared as matcha and stored at controlled temperatures.

So why is it called culinary ?

Because it does not undergo the maturation process (熟成, jukusei ) , considered essential to give matcha a sweet, deep and rounded profile.
This matcha, not being aged, maintains the fresh and vegetal characteristics typical of a shinmatcha (young matcha): a herbaceous, fresh, very vegetal flavour, ideal for recipes in which a green and lively flavour is desired.

Just smelling it makes you feel like you're roasting!

A dedication to single cultivars

"For us, the greatest value is connection. We want to unite the heart of those who create with the sensitivity of those who receive, bringing authentic richness to every encounter. We don't simply offer a product, but a profound value: made of passion, pride in one's territory, and stories born over time."

EN's Mt Fuji Tsuyuhikari Ceremonial Matcha is grown at the foot of Mount Fuji, and each matcha leaf is lovingly cared for by producers who cultivate the plants with extreme care, respecting seasonality and the variations in flavor that each year brings. This matcha represents the fruit of the producers' efforts and passion, and just like wine, it can be appreciated based on the unique characteristics of each harvest.

Characteristics of the Mt Fuji Tsuyuhikari Ceremonial Matcha

• Manufacturer : EN.
• Cultivar : Tsuyuhikari
• Quantity : 100 grams
• Origin : Grown in Shizuoka, renowned for producing the highest quality tea.
• Flavor : Mt Fuji Tsuyuhikari Matcha has an initial bitterness, natural to this cultivar even from the first harvest, which transforms into a smooth, vegetal flavor that lingers smoothly on the palate. It is characterized by a refreshing freshness and a delicate sweetness, perfect for pairing with a cup of milk or adding to desserts. Try it as is!
• Color : A bright, deep light green, typical of high-quality matcha.
• Production Process : Produced following the strict JAS (Japanese Agricultural Standard) standards, ensuring the highest quality and purity.

How to prepare the Ceremonial Matcha Mt Fuji Tsuyuhikari

1. Serving : Before serving, sprinkle the surface with a little matcha powder to decorate.

   How to Make Culinary Matcha Mt Fuji Tsuyuhikari

   Matcha Latte Preparation

   1. Place 2 grams (less intense) or 4 grams (more intense) of Matcha powder in a bowl.
   2. Pour about 30ml of cold water into the bowl where the powder was placed.
   3. Mix using a chasen (bamboo whisk), first quickly and vigorously, then slowly until you obtain a foam with small bubbles. If you don't have a chasen, you can use a whisk or an electric whisk as an alternative.
   4. After putting some milk in a glass, pour in the previously prepared matcha.

   
   

   Dessert Preparation (e.g. cheesecake):

   Ingredients (for a 15 cm round pan)

   • Biscuits: 60 g

   • Unsalted butter: 20 g

   • Fresh cream: 160 g

   • White chocolate: 135 g

   • Matcha powder: 10 g

   • Cream cheese (Philadelphia type): 220 g

   • Granulated sugar: 70 g

   • Whole eggs: 2
     

   Preparation

   1. Prepare the pan : Line a 15 cm round pan with parchment paper. If the pan has a removable bottom, wrap it tightly with aluminum foil to prevent leaks. Bring the cream, cream cheese, and eggs to room temperature.

   2. Prepare the base : Finely crush the biscuits and mix them with the melted butter. Press the mixture into the bottom of the pan to form an even base. Refrigerate to firm.

   3. Make the matcha cream : In a heatproof bowl, combine the cream, chopped white chocolate, and matcha powder. Melt everything together in a double boiler, stirring until smooth. Once melted, continue stirring for 1–2 minutes to emulsify well. Leave the mixture in the double boiler to keep it fluid.

   4. Prepare the cream cheese : In another bowl, cream the softened cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well after each addition.

   5. Combine the two creams : Gradually fold the matcha and white chocolate mixture into the cream cheese, stirring well after each addition. Strain the resulting mixture to eliminate any lumps or air bubbles.

   6. Pour into the mold : Pour the cream into the mold over the biscuit base. Use a toothpick to gently mix the surface and remove any air bubbles.

   7. Bake in a bain-marie : Place the mold in a larger baking pan and pour hot water into the pan until it reaches about halfway up the mold. Bake in a preheated oven at 170°C (340°F) for about 50 minutes. If the surface tends to brown too much, cover with aluminum foil.

   8. Cooling : Once baked, let the cheesecake cool to room temperature, then transfer it to the refrigerator for at least overnight to firm up completely.

   9. Serving : Before serving, sprinkle the surface with a little matcha powder to decorate.

Matcha Tips:

We also recommend sifting the matcha powder through a strainer because without this procedure, lumps may form when adding water.

To preserve freshness, once opened, we recommend sealing the matcha bag tightly and storing it in a cool, dry place (outside the refrigerator), away from direct light.

To preserve freshness, once opened, consume within one month.

To store, the closed and unopened package should be kept in a cold place such as the refrigerator for up to approximately 6 months.

Why Choose Mt Fuji Tsuyuhikari Ceremonial Matcha

• Uniqueness : Mt Fuji Tsuyuhikari Matcha is a rare and valuable product, made from a single tea variety. A sencha cultivar, it's difficult and almost impossible to find in matcha form.
• Superior quality : Its production follows the highest quality standards, guaranteeing a pure and authentic product.
• Exceptional flavor : Its full-bodied, vegetal flavor makes it perfect for even the most demanding palates. Mt Fuji Tsuyuhikari Matcha is an expression of the mastery of Japanese tea growers. Despite its culinary uses, its freshness and unmistakable flavor make it a one-of-a-kind product.