Freshly stone-ground in Uji, Kyoto, this ceremonial-grade matcha is made from the rare Okumidori cultivar. It offers a vivid green color and a velvety, full-bodied texture. The flavor is rich in sweet chlorophyll, with delicate floral note, tender baby spinach, edamame, and creamy umami. Prepping Suggestions: For traditional usucha style, use 1 teaspoon per 4oz of hot water. For Americano style, use 1/2 teaspoon of matcha powder per 8 ounces of water. Begin whisking a small amount of water with the matcha powder. Top off with hot or cold water. For a matcha latte, use double matcha powder and mix together with a small amount of water. Pour over a cup of hot or cold milk and sweeten with honey or sugar to taste.
