Matcha (抹茶) - Organic Premium "Ceremonial" Grade
Kirishima, Kagoshima, Japan
Cultivar: Saemidori
Besides flavour and colour, premium grade matcha is further evaluated by a combination of plucking method and season.
Though there is no official definition of what is considered “ceremonial” grade, premium grade matcha primarily contains first flush (first spring harvest) leaves and are hand-picked, scissor cut or a combination of both. This matcha sits on the higher end of the spectrum in that it is both first flush and hand-picked. It also consists purely of Saemidori, generally one of the sweetest and brightest cultivars.
This matcha is grown organically from the mineral-rich volcanic soils of the Kirishima mountains. This grade of matcha is also only milled to order, maximising freshness and shelf-life.
Appearance: fine, bright green powder
Liquor: deep green
Taste: sugar snap peas, springwater, custard apple
Process: shade-grown, non-oxidised, steamed, lightly fired, stone-ground to order
As pictured, packed in NEW airtight screw top food-grade tin with animated break-seal design.
*NB: Keep airtight and store in freezer to maintain freshness
Preparation (usucha style):
Sieve 1-1.5g (beginners may prefer 1g) of matcha through to a drinking bowl. First, 10ml of 70C water and stir to make a paste. Then add 70ml of 70C water. Using a bamboo whisk, whisk vigorously in an "M" pattern. As it begins to foam, keep whisking while raising the whisk away from the bottom of the bowl to mid-depth. Continue whisking to break up larger bubbles until a consistent crema is formed.
