Recommended Kyoto Hotel Offering a Free Matcha Experience .
Hello! Today, I’d like to introduce a very clean hotel. While it doesn't offer a sake happy hour, the drinks provided at the all-day beverage station are of impressively high quality.
When you enter the first floor of the hotel, you'll find a neat and convenient beverage station with various options.
There is hojicha, detox water (infused with grapefruit, mint, etc.), green tea bags, warm dashi (clear broth) in a kettle, coffee,
and a self-serve matcha station.
If you don’t know how to make matcha, let me show you how.
My mother spent decades learning and sharing the art of the traditional tea ceremony during her lifetime, so you can trust me.
As I was checking out, I made a cup for myself and also made one for a French tourist who was lingering around, curious but unsure of how to do it.
[How to Make Matcha]
(Please refer to photos 8 and 9)
1. First, place one of the black matcha bowls from the left side of photo 8 in front of you.
A tea bowl that looks somewhat square when viewed from the front like this is called a Raku chawan (Raku ware). Usually, Raku chawan are high-end items.
2. From the prepared supplies on the right, open the round container holding the matcha powder.
Take the long, thin wooden scoop and lightly scoop the matcha into your bowl. It should be about 2 to 3 grams.
Don’t get greedy.
If you consume more matcha than necessary, you might get cold sweats or have trouble falling asleep at night.
3. Now, carefully open the lid of the black kettle in the center. With one hand,
lift the wooden dipper with the long handle in front of the kettle, scoop out some water,
pour it into the black bowl containing the matcha, and carefully set the kettle lid and the dipper back down.
Be careful, as the water in the kettle is extremely hot.
For your reference, this dipper is called a hishaku.
If you want to buy one, ask around at the shopping streets.
4. Pick up the round, wooden tool on the right that looks like a brush. This tool, used to finely whisk the tea powder, is called a chasen (tea whisk).
5. Gently whisk the mixture in a '1' shape right near the surface of the water, making sure not to touch the bottom of the bowl.
A good speed is slightly slower than whipping cream, keeping a staccato rhythm.
6. After whisking about 60 times, a soft foam will form, and the matcha will be smoothly mixed with the water without any sediment.
Then, gently lift the whisk,
turn on the sink tap right in front of you to a very light stream, and give it a quick rinse.
At this time, absolutely never touch the thin bamboo prongs of the whisk with your hands.
Once the matcha powder is washed off completely, lightly shake off the excess water into the sink and return it to its original place.
7. Now, enjoy the matcha you made yourself.
That’s it.
Actually, to be a bit more authentic, before step 1, you should pour hot water into the bowl, soak the whisk in it to warm both up, 'awaken the pores' of the bowl and whisk, discard the water, and then start. However, I just taught you the simplified version.
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Hotel Name:
English: [Agora Kyoto Karasuma]
Japanese: [アゴーラ 京都烏丸]
Korean: [아고라 교토 가라스마]
(You will find it if you search exactly as is on Google Maps.)
The photos are, in order, Room Type: Premier Twin Room (Non-smoking)(Photos 1-5)
Room Type: Superior Twin Room (Non-smoking)(Photos 6,7)
1st Floor Tea Station: (Photos 8-12)
Free breakfast provided every morning at the 1st floor beverage station: (Photos 13-15)