An excellent, creamy, ceremonial Japanese matcha: tencha (green tea) leaves stone-milled into fine powder. A beautiful, sparkly full green for your favourite matcha bowl and a satisfying, energising feeling.
location Wazuka, Kyoto, Japan cultivar Samidori harvest 2023 brewing method Preparation of Usucha (thin tea): Sieve two heaped matcha spoons (2g) of the powdered tea into your bowl. Add about 100ml of 90°c water. Gently mix with a bamboo whisk (soak your whisk in warm water before use to prevent breaking) and then start whisking until a fine, thick foam forms on the surface of the tea.
