Style: Green Origin: Kagoshima, Japan Description: Made from the premium, shade-grown Tencha tea leaves, this second harvest matcha is carefully and freshly ground through a traditional stone mill. The depth of flavour and sweet vegetal qualities make this matcha excellent for drinking (prepared traditionally in a tea bowl, or mixed in smoothies, lattés, etc) and for culinary explorations. Tasting Notes: The aroma of the prepared matcha is a fresh, sweetly toasted rice, which develops a pleasant kelp finish. The creamy texture and savoury-sweet nutty flavour carries the palate through a complex astringent depth on the sides of the tongue. Develops a clear, mineral linger with vegetal qualities. Brewing Instructions: Japanese Usucha Method 1-2g (roughly 1 teaspoon) Matcha Powder for 70ml (approximately 1/4 cup) water. 75ºC water. Place matcha powder into a tea bowl. It's recommended to sift matcha into bowl. Add a small amount of water, and create a paste using a bamboo matcha whisk, and make sure any clumps are dissolved. Add the rest of the water and vigorously whisk by flicking the wrist to create an “M” shaped back-and-forth motion. Whisk until a nice froth is achieve (about 30s - 1min). Serve immediately. Western Method 1-2g (1/2 - 1 teaspoon) matcha powder per cup of water. Follow Usucha method preparation steps. Add more water to taste and/or to change the thickness of the drink as desired. To make a Matcha Latté, use 1/2 water + 1/2 warm milk or milk alternative for the liquid, and whisk as usual - for an iced Matcha Latté, pour frothed mixture over ice cubes. Certified Organic
