Summarised Recommendation:

Recommended for everyone.

The perfect entry into the world of umami goodness.

Colour:

• Deep vibrant green
  • each of the 4 cultivars featured are handpicked in different ways, ensuring that the best quality tencha is selected, resulting in this vibrant green

Taste Profile:

• Hints of umami and floral-like fragrance, savoury notes
• Full-bodied taste, robust
• Fresh, fragrance comes through nicely
• Much easier to whisk and foam because of the super fine powder, each can takes 30 minutes to grind from tencha to matcha powder
• Tannic, in a good way
• Very low bitterness with some astringency (again, in a good way)
  

• NOTE: as there are no dessicants in the can or silver bag, once opened, the taste and fragrance of the matcha powder may evolve with time

   

How to best enjoy:

• Tastes best in Ushucha (though it works as a Koicha too)

   

• For preparing ushucha (normal matcha), the typical ratio of matcha powder to water is:

  • • 2 grams of matcha powder (about 1 heaping teaspoons or 2 heaping chashaku scoops)
    • 80 to 100 ml of hot water (around 85°C)
    • The exact ratio can vary slightly based on personal preference, but this is a common starting point.
    • Whisk it, foam it, enjoy

Labels:

Ingredient: 100% Ceremonial Matcha Powder

Net Weight: 20g

Cultivation Area: Select farms across Uji, Joyo, Kyotanabe, Kumiyama, and Taga

Harvest: 1st Flush, 100% Hand Picked

Shading Duration: Averaged 40 Days

Cultivars: Asahi, Samidori, Uji Hikari, Yabukita

Produced and Sealed in Kyoto, Product of Japan