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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.