Matcha Keiki - Limited EditionRegular price $11.00
Origin: Kagoshima, Japan
Description: Made from the premium, shade-grown Tencha tea leaves, this second harvest matcha is carefully and freshly ground through a traditional stone mill. The depth of flavour and sweet vegetal qualities make this matcha excellent for drinking (prepared traditionally in a tea bowl, or mixed in smoothies, lattés, etc) and for culinary explorations.
Tasting Notes: The aroma of the prepared matcha is a fresh, sweetly toasted rice, which develops a pleasant kelp finish. The creamy texture and savoury-sweet nutty flavour carries the palate through a complex astringent depth on the sides of the tongue. Develops a clear, mineral linger with vegetal qualities.
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.