抹茶 (Matcha)
Kagoshima grown, Uji Kyoto milled
Kagoshima is the home of the purpose-grown “latte-grade” matcha leaves. Oh, but this is no ordinary latte-grade matcha either, it’s JAS certified organic, it carries milk just right and it stays colour-intense. It’s even suitable on its own.
One of the reasons this matcha bodes well with milk or milk alternative preparations is the deliberate combination of tea cultivars. The majority of this is made from the mid-strength Yabukita to form a base, then for umami, a portion of Asanoka is added. The famed Saemidori adds sweetness to the blend and finally smatterings of Kanayamidori are blended in for a complementing creamy mouthfeel and aroma.
The other reason is that once the tencha (tea flakes) are ready, they are sent to the world-renowned stone-milling facilities in Uji, Kyoto where they are ground to a specified consistency for the matcha to be suitably dissolvable either in water or milk.
At an excellent price-point, this is the option for those who mainly serve their matcha milky and frothy.
Appearance: fine, bright green powder
Liquor: added to milk or milk alternative, green, frothy, creamy texture
Taste: with milk or milk alternative, baby spinach, green apple, double-cream
Process: steamed, lightly fired, machine-ground
*NB: Keep airtight and store in freezer to maintain freshness
- Sieve 1.5 tsp/6g of matcha through a strainer into a 250ml latte glass.
- Heat 250ml milk to 70˚C (best with steam wand)
- Add a splash of the warmed milk (around 50ml) to your glass, stir the matcha until there are no lumps.
- Fill the glass with remaining milk.
- Garnish with a dusting of matcha. Enjoy with or without honey.
- Sieve 50g matcha into a 1L jug.
- First add 100ml of 70C water, stir in to make a consistent paste.
- Add another 900ml of room temperature filtered water. Whisk to combine, ensuring there are no lumps.
- Refrigerate (recommend use within 3 days).
- Important: whisk/shake concentrate prior to use as matcha powder will settle.
- Add 100-150ml matcha concentrate to 150ml cold milk
- Heat mixture to 70˚C (best with steam wand)
- Serve in a latte glass and garnish with a dusting of matcha. Enjoy with or without honey.
- Important: whisk/shake concentrate prior to use as matcha powder will settle.
- Fill glass with ice.
- Add equal parts matcha concentrate and cold milk
- Garnish with a dusting of matcha and a scoop of white chocolate ice-cream.
Alternate brew methods
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