Estate Tea's + Westholme Blends

Style: Green

Origin: Shizuoka + Kagoshima, Japan

Description: Made from the premium, shade-grown Tencha tea leaves of Shizuoka and Kagoshima prefectures, this second harvest matcha is carefully and freshly ground through a traditional stone mill. The depth of flavour and sweet umami qualities make this matcha excellent for drinking and for culinary explorations. 

Tasting Notes: The aroma of the prepared matcha is a fresh, sweet, umami which develops a nutty finish. The smooth texture and rich flavour carries the palate through a complex astringent depth on the sides of the tongue. Develops a mild, mineral linger with vegetal qualities. Excellent for drinking and culinary uses.

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

Style: Green

Origin: Shizuoka, Japan

Description: Historically prepared in traditional Japanese tea ceremonies, ceremonial matcha tea is made from the most tender young tea leaves. This gives the matcha tea a rich, velvety, umami flavour, and a beautiful vibrant green colour. Traditionally stone-ground to the finest powder, resulting in an incredibly silky texture. 

Tasting Notes: The thick, incredibly silky texture of the prepared matcha immediately covers the palate with the smooth, creamy flavour of fresh cashews and crisp green grasses. The linger is a gentle, slight umami paired with clear mineral notes on the back of the tongue. A full bodied, delightful ceremonial grade matcha.

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

1/2 - 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 matcha over ice cubes.