Okumidori cultivar matcha, made with tradition Japanese cultivation and processing methods, from the prize-winning tea garden of the Kuma family. Instructions for koicha Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. Instructions for usucha Use 2g of matcha for 100 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor. Product Info Ingredients: Green tea Cultivar: Okumidori Harvest: Early may Grinding: We will be grinding every 3 months. Unless otherwise specified. Region: Yame, Fukuoka prefecture, Japan Notes: Shaded for 3-4 weeks prior to handpicked harvest and processed as a micro-batch. *Can color may vary based on availability; the white can is shown for illustrative purposes only.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
