Nous pouvons percevoir une commission sur les achats remplissant les conditions requises.
Single cultivar matcha, vibrantly green and creamy, is an excellent representation of the evolution of Shizuoka tea in recent years. Tasting notes: lightly steamed edamame, nanohana (rapeseed greens), floral accents Origin: Tenryu, Hamamtsu, Shizuoka GPS: 34.97°N 137.9°E Matcha Producer: Osada Natsumi Cultivar: Kirari 31 Harvest: May 2025 Stone-milling: November 2025 Kirari 31 (きらり31) is a Japanese tea cultivar developed originally for sencha production but recently finding a home among matcha growers too. Compared with other cultivars, it has a milder catechin balance, resulting in less astringency and a smoother, sweeter, cleaner flavor profile. From a farming perspective, it offers good cold tolerance, strong disease resistance, and stable yields, making it increasingly popular as demand grows for health-focused, low-caffeine. Recommendations: 1. Sift 2g of matcha into your bowl. 2. Add 10ml of water (65° C) to 2g of matcha; whisk in circles, to create a homogenous paste. 3. Add 50ml of water (65° C) and whisk briskly to create a rich froth. 20 seconds should be enough to create smooth, rich froth.