Matcha Superior

SIMPLY PUT...

This Matcha [blended] green tea is a finely milled tea.  Whisked to a froth, when served it delivers a rich, energising and bitter sweet treat.

IN MORE DEPTH....

Tea Name : Matcha [superior grade : blended]

Origin : Ujitawara, Uji and Wazuka

Harvest Time : Middle and end of first harvest of the year. (Middle to end of May)

Cultivar : 'Yabukita' and 'Okumidori'

Plucking standard & processing : Machine plucked. 

Plucking : Grown in the shade for 20-30 days before harvest by the way of "Tana"

Steaming : 30 to 40 seconds.

Drying : Around 20 minutes.

Cutting / Sorting

Before picking, steaming and drying the leaves used for Matcha production are shaded for twenty to thirty days. This is done using a canopy called a "Tana" and requires skill and great care to achieve the correct result. This shading creates more Theanine, which increases sweetness and creates a more mellow taste. The dried leaves are then ground to a powder with a traditional stone mortar and pestle, called a Hikiusu.

Experience : Rich, energising and bitter sweet.

HOW TO PREPARE [CHAWAN]

Amount of tea per serving (80ml): 2.5g (half a tea caddy spoon / 2 Chashaku*) Sift before use to remove lumps.

Temperature of water: 70℃ / 176℉ (boil kettle, cool for 40 seconds)

Infusion time: Once water added whisk until there is a rich foam in top.

Number of infusions: 1

How to enjoy: No milk, no sugar

*A Chashuka is a traditional matcha bamboo measuring spoon. Each chashuka equals 1 teaspoon.

NOTE: To create a rich and foamy bowl of Matcha, move the bamboo whisk or 'Chasen' quickly like writing the letter "W." It is not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a nice frothy lather. If you do not have a whisk a milk frother or normal whisk will be OK but is not recommended.