Description: Izu Matcha is made with a partially shade-grown Japanese green tea, which has been ground into a powder. This tea makes a tasty cup with a lingering astringency, preceded by the flavour of a fresh summer grass. This matcha is of culinary quality (a powder with a larger granule size and a later harvest time than a premium matcha), making it a lower price-point and excellent for Matcha Lattés (hot or iced), smoothies, desserts and ice creams, and baking/cooking pursuits.
Tasting Notes: Sweet and fresh on the nose with a grassy palate and a nice, kelpy finish.
Japanese Usucha Method
1 teaspoon Matcha Powder for 70ml (approximately 1/4 cup) water. 75ºC - 80ºC water. Place 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 mixture over ice cubes.
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