Summarised Recommendation:
Recommended for everyone.
The perfect entry into the world of umami goodness.
Colour:
- Deep vibrant green
- each of the 4 cultivars featured are handpicked in different ways, ensuring that the best quality tencha is selected, resulting in this vibrant green
Taste Profile:
- Hints of umami and floral-like fragrance, savoury notes
- Full-bodied taste, robust
- Fresh, fragrance comes through nicely
- Much easier to whisk and foam because of the super fine powder, each can takes 30 minutes to grind from tencha to matcha powder
- Tannic, in a good way
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Very low bitterness with some astringency (again, in a good way)
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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 best in Ushucha (though it works as a Koicha too)
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For preparing ushucha (normal matcha), the typical ratio of matcha powder to water is:
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- 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
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Labels:
Ingredient: 100% Ceremonial Matcha Powder
Net Weight: 20g
Cultivation Area: Select farms across Uji, Joyo, Kyotanabe, Kumiyama, and Taga
Harvest: 1st Flush, 100% Hand Picked
Shading Duration: Averaged 40 Days
Cultivars: Asahi, Samidori, Uji Hikari, Yabukita
Produced and Sealed in Kyoto, Product of Japan