Organic Matcha (Powdered japanese green tea) 40g
This organic matcha ( 抹茶) is actually from Kagoshima and processed in the Yame region in Fukuoka Prefecture, Kyushu. An area famous for several types of Japanese teas.
The green tea leaves used to make matcha are picked during the first harvest of the year.
This matcha is a delicate blend of yabukita and yutaka midori cultivars.
Perfectly balanced, you will enjoy its strong umami, its fresh fragrance and slight astringency, typical of Kagoshima-grown leaves.
40 grams is sufficient to make 20 (60ml) cups of matcha!
Each Tin is Just $24
Instructions for brewing matcha
if you’re very particular and curious about the traditional method of making tea, here’s a general outline for your to follow –
- Preheat your matcha bowl by filling it about 1/3 full with hot water. Then (if using) place your chasen (bamboo whisk) facing down into the hot water to wet the tips of the prongs (only).
- Empty out the water and dry the bowl out preferably with a cloth. Set the whisk aside.
- Measure out and heat water for making the tea, the temperature should be 80C or 176F. Allow to cool if needed.
- Use a teaspoon to measure the matcha powder and a place a wire mesh strainer over your bowl and shake to break apart the clumps, allowing the powder to fall into the bowl. A good starting ratio for matcha to water is 2g (1 tsp) : 60ml of water.
- Once the water temperature is good, pour it into the matcha bowl.
- Take the whisk in one hand and hold the rim of the matcha bowl with your other hand.
- Quickly whisk the matcha in a W or M motion until the matcha begins to froth with many tiny bubbles on the surface.
- Take a few seconds to enjoy the aroma and then slowly sip and enjoy!
While the above directions are for the warm matcha, you can also make this a cold brew which is especially delicious with ice +- a little sugar in the hot summer months.
if you don’t have a bamboo whisk or traditional matcha bowl, use a medium size bowl and a wire whisk, frother or immersion blender with whisk attachment. Whisking helps to break any remaining small clumps and also aerate the matcha greatly improving the flavor and aroma!