Matcha that we import directly from Kagoshima, southern Japan. It is our finest matcha to date. Very fresh, rich and aromatic flavor, without bitterness. It's what you call ceremonial grade. We call it Pinnacle, meaning it's at the top of our matcha range..
In the last weeks before harvesting, the tea bushes are covered, either with cloth or a roof. After steaming, the leaves are dried and ground into a fine powder.
This is a fine matcha.
This is a fine matcha that should be drunk as it is. If you prefer to mix your matcha with milk or use for baking, we suggest the Gastro Matcha below.
From the 2022 harvest.
How to make?.
The standard way to make thin matcha: Heat the water to 80 degrees. Take a scant teaspoon of matcha in a bowl. If you have a bamboo measure, it's about one and a half, otherwise a scant teaspoon. Pour in water, about 0.8 dl. Whisk vigorously with a bamboo whisk back and forth for half a minute until a foam forms..
For so-called thick matcha, you use twice as much matcha powder, as it is not supposed to form a foam..
|Base tea organic||Yes|
|Ingredients||Green tea*. *)From controlled organic cultivation|