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.
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.
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.