Ground Japanese green tea from Uji, Kyoto, this Premium culinary grade Matcha is ideal for preparing matcha latte, ice-cream, cocktails and for cooking and baking. The matcha can also be prepared in the traditional style but is a little less creamy and sweet than a higher grade matcha.
location Wazuka, Kyoto, Japan harvest 1st harvest spring 2024 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.
Preparation of matcha latte: Sieve two heaped matcha spoons (2g) of the powdered tea into your chawan. Add 60ml of 80°C water and whisk until frothy. Ad 100ml of foamed milk of your choice.
