Summarised Recommendation:
Recommended for everyone. Really good stuff.
Want to fully experience all attributes of high quality tencha? This is the one.
Of all the matcha on this site, just choose this. I don't know what else to say.
Colour:
- Bright emerald green
- Asahi cultivar contributes to the vibrant green
- Infused with competition grade asahi and samidori, which are special tencha grown in a dedicated plot of farm just to showcase the farmers' skills and manually selected by chopsticks before grinding
- to ensure greater fragrance (or sweet aroma), more young tencha buds which tend to be in light green, are harvested before they turn a darker shade of green, this explains the lingering fragrance after drinking
Taste Profile:
- Be greeted by a sweet & savoury aroma that just shouts fresh
-
Umami forward, full-bodied and robust, flavour comes through really well
- Tastes like seaweed, slightly of walnuts, might even taste like saba fish, a savoury umami profile (i'm running out of vocab, just try it okay?)
- Sweet fragrance envelopes your senses, each session a delightful experience
- Minimal vegetal and herbaceous taste
- Extremely low bitterness and astringency
-
NOTE: as there are no dessicants in the can or silver bag, once opened, the taste and fragrance of the matcha powder may evolve with time
How to best enjoy:
- Tastes amazing in both Koicha and Ushucha, but going the 2-steps Koicha to Ushucha is recommended.
-
For preparing koicha (thick matcha) then to -> ushucha (normal matcha), the typical ratio of matcha powder to water is:
- 4 grams of matcha powder (about 2 heaping teaspoons or 4 heaping chashaku scoops)
- 40 ml of hot water (around 70-80°C)
- The exact ratio can vary slightly based on personal preference, but this is a common starting point.
- Take a few small sips of the Koicha
- The umami takes about 30 seconds to kick in, breathe, relax and enjoy
- Add about 80 to 100ml of hot water (85°C, take note of this higher temp.), whisk into ushucha
- In the form of ushucha, "Take" tastes different. Experience it yourself!
-
For preparing ushucha (normal matcha) direct, the typical ratio of matcha powder to water is:
-
-
- 2 grams of matcha powder (about 1 heaping teaspoons or 2 heaping chashaku scoops)
- 80 to 100 ml of hot water (around 85°C)
- The exact ratio can vary slightly based on personal preference, but this is a common starting point.
- Whisk it, foam it, enjoy!
-
Labels:
Ingredient: 100% Ceremonial Matcha Powder
Net Weight: 20g
Cultivation Area: Select farms in Uji and Joyo
Harvest: 1st Flush, 100% Hand Picked
Shading Duration: Averaged 40 Days
Cultivars: Asahi and Samidori (competition grade infused, less % than Matsu)
Produced and Sealed in Kyoto, Product of Japan