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