Summarised Recommendation:

The pinnacle of matcha. Only recommended for matcha fanatics/ purists. 

Compared to Take, the taste profile difference is in its sophistication, gentle mouthfeel and nuanced subtleties.

Perfect for you if:
You're an experienced connoisseur of matcha who embraces its multilayered subtlety, and can detect even the lightest of fragrances and mouthfeel

You may like something else if:
You like your matcha umami forward, with savoury flavours right at the first sip. We highly recommend "Take 竹"

Colour:

• Baby green
  • due to more Samidori that's used in Matsu (Samidori has a signature light bright green colour)
    
  • 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:

• Delicate, refined, sophisticated
• Luxurious gentle mouthfeel
• Not umami forward, this is how demure tastes like
• Fragrant aroma, deep savoury notes of corn soup, vegetable soup
• Close to no bitterness and stringency. Slightly vegetal and herbaceous
  
• Tannic, coats your senses, in a good way
• Long, lingering sweet aftertaste
  
• Essentially, the typical bad attributes are muted, only showcasing the savoury and umami notes of the best quality of Tencha leaves
  
• NOTE: please do not make this as a latte or mix with milk or sweeteners
• NOTE2: 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 1 min 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, Matsu 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, higher % than Take)

Produced and Sealed in Kyoto, Product of Japan