Classification: Supreme Matcha Shincha, organically grown – rare powdered green tea
Cultivar: Yabukita
Origin: Japan, Kyushu Island, Kagoshima prefecture
Grinding: Granite stone mill
Grade: Supreme, Exquisite, organic
Leaf: Very fine powder of bright green Tencha tea with matt finish, milled between granite stones – traditional method. Beautiful, light dust which smells of fresh spring grass and spinach.
Liquor: Powerful, dense and cloudy green frothy liquid. The mouth-feel is rich, soft and textured almost like creamy avocado with a notes of sweet peas and walnuts. Extremely soft on the palate and refreshing with crispy umami taste. The finish is long lasting with savoury astringency, tingly sweetness and very uplifting effect.
About: Matcha is made from specially grown Tencha tea leaves, which are shaded by traditional Tana (woven straw mats). Shading protects the tender tea leaves from the sun and allows them to build up additional chlorophyll, caffeine and amino acids. To produce a fine powder, the stems and veins of the leaves have to be removed before grinding between granite millstones.
It has been plucked from the first tender baby leaves emerging in spring.
How to Whisk a Bowl of Matcha:
Preparing Matcha for Usucha (thin tea)
- 2 bamboo scoops of matcha for 70 ml of water
- Water temperature should be 70°C
- Use a 50-100 thin pronged whisk
- Whisk with a rapid ‘W’ action
- Matcha consistency should be thin & frothy
Preparing Matcha for Koicha (thick tea)
- 4 bamboo scoops of matcha for 35 ml of water
- Water temperature should be 70°C
- Use a 32-48 thick pronged whisk
- Whisk with a rotating action
- Matcha consistency should be thick with no froth
