Ceremonial grade Japanese Matcha powder from d:matcha’s farm in Wazuka, Kyoto, Japan. It has a naturally sweet flavor similar to milk with a bright and refreshing taste. The fragrant scent of the cultivar also makes it easy to drink. In Japanese, it’s name is loosely translated to “late green” in reference to it’s deep and beautiful jade green colour.
This premium pesticide-free matcha has a lighter taste both in umami and in bitterness, and its aroma is refreshing like a sencha. Due to its milder taste which contains all the health benefits of matcha, this variety is growing in popularity and is commonly used in tea ceremonies. Recommended for wagashi (traditional Japanese confectionery) or for no-bake desserts giving you with the opportunity to fully taste the quality and intricacies of this cultivar.
Additional product information:
Cultivated variety: Okumidori
Weight: 20g
Product type: Matcha
Nutritional content: Caffeine (64mg), Catechin/Theanine (0.2g), and Vitamin C (1.2mg)
Storage: Keep in a cool dark place. Refrigerate to preserve freshness once opened.
All images are for illustrative purposes only. Actual product may vary.
This tea was awarded Bronze at the annual 2022 Japanese Tea Selection Paris awards.
How to make matcha latte:
1. Scoop 1.5-2 teaspoons (about 3-4 grams) of matcha powder for every 80-120ml cup of milk.
2. Sift your matcha powder into a bowl.
3. Pour 60ml of not boiling hot water (temp. about 80-90 degrees Celcius), and using your chasen, whisk the tea in a gentle circular motion for thin and smooth tea for about 10-15 seconds ensuring there are no clumps.
4. Add 1-2 teaspoons of sugar or sweetener (optional but recommended)
5. Carefully pour the whisked matcha into the milk. Optional – add foamed milk and sprinkle some matcha powder on top.
6. Enjoy!
How to make usucha (thin matcha):
1. Heat a chawan (tea bowl) with hot water.
2. Soften a chasen (bamboo whisk) by lowering the bristles into the hot water.
3. Empty the water from the chawan, and dry the bowl thoroughly with a soft cloth.
4. Sift 1 teaspoon of matcha into the chawan, and whisk together with 60-70 ml of 75-85°C filtered water.
5. Use a M or W motion with your wrist, avoiding scraping the bottom and sides of the chawan.
6. Once frothy, gently lift the chasen from the centre of your chawan.
7. Enjoy your fresh bowl of matcha!
