Ceremonial Matcha - Limited Harvest

Style: Green

Origin: Shizuoka, Japan

Description: Historically prepared in traditional Japanese tea ceremonies, our Ceremonial Matcha is crafted using the first flush tencha leaves, the most tender young, shade grown 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.