Origin: Wazuka, Kyoto
Cultivar: Shaded Yabukita
Tasting Notes: Sharp, rich, astringent
This Premium Grade Matcha retains its extraordinary color and bold flavor and rich body even after being diluted with milk and other ingredients and has a sharp texture and medium finish. The process is the same as for making Ceremonial grade Matcha, but leaves from the Yabukita cultivar, a popular cultivar most commonly used for making Senchas, are utilized instead of Tencha leaves, in order to give it a more robust flavor than can still shine through when mixed with milk and/or other ingredients.
Matcha is powdered green tea from Japan, in its purest and most nutrient-rich form, grown, harvested, and processed in a very specific and unique way.
After harvesting, the leaves are steamed, deveined, and ground to a fine, vibrant powder that allows us to consume the soft tissue in all its entirety, imparting a flavor profile quite incomparable to any other tea.
Depending on how strong you want your latte or cocktail to be, whisk your preferred amount of matcha powder into a very small amount of warm water that should ideally be between 55-65 degrees celsius. Once you've achieved a smooth, thick, homogenous paste, you can then mix in your milk or other ingredients. Only ever use the bamboo brush for matcha and water, and never for milk/sugar/other ingredients.
Place your matcha container in an airtight ziplock, in the refrigerator. This will ensure that no odors permeate into the container and your matcha. When you need to use some, quickly take it out of the container, close it tightly and place it back in the airtight ziplock in the fridge. This is important in order to prevent any condensation from building on the inside of the jar. Light, heat, and moisture will damage the Matcha.