Matcha Kotobuki - Limited HarvestRegular price $17.50
Origin: Kagoshima, Japan
Description: An exquisite, incredibly fine Ceremonial-grade Matcha. Made from the first flush of tencha leaves (tea leaves that are covered and shade-grown before harvest) on the Kirishima mountain range. Once harvested, the leaves are quickly steamed to preserve their incredible colouring, flavour, and antioxidants before their stems are removed. This matcha is traditionally stone-ground to order in Japan before it is sent to us.
Tasting Notes: A sweet pine-nut aroma precedes the tea. The thick, incredibly silky texture of the prepared matcha immediately coats the palate with the smooth, creamy flavour of fresh cashews and green spring grasses. When prepared correctly, there is no perceptible astringency. The linger is a gentle, slight umami paired with clear mineral notes on the back of the tongue.
Japanese Usucha Method
1 teaspoon Matcha Powder for 70ml (approximately 1/4 cup) water. 75ºC - 80ºC water. Sift matcha powder into a teabowl. Add a small amount of water, and create a paste using a bamboo matcha whisk in a zig-zag motion. Add the rest of the water, and whisk thoroughly until a nice froth is achieved. Serve immediately.
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.