Tea Type: Matcha Green Tea
Tea Cultivar: Kurasawa
Tea Region: Shizuoka, Japan
- Appearance: Intense, vivid, bright green, cloudy, foamy liquor.
- Aroma: Delicately sweet, nutty and grassy aroma with a hint of almond.
- Flavour: Sweet, refreshing, vegetal and nutty flavour. Slightly herbaceous finish.
- Mouthfeel: Mild, smooth and gentle liquor. A touch of bitterness.
- Sift the Matcha to remove any lumps and enhance its mellow flavour.
- Plack 2 Chashaku or 1 teaspoon of Matcha (approx. 2g) into the Chawan bowl.
- Pour 80ml of hot water (80℃) and whisk the Matcha with a bamboo Chasen until it becomes creamy and foamy.
- NB. This guidance is for the preparion of Usucha (thin and mild Matcha). To prepare Koicha (thick and strong Matcha), follow the same steps, but double the amount of Matcha. Unlike Ushucha, Koicha will not become foamy while whisking.
What You Need to Know
Our Matcha Kurasawa (JAS-ORGANIC) comes from a JAS-certified organic tea garden that uses sustainable, environmental-friendly, solar energy for tea production in Shizuoka, Japan. For those who haven't been to Japan, Shizuoka is Japanese green tea capital where many celebrated Japanese tea gardens are located with a scenic view of the famous Mountain Fuji.
If you're a matcha connoisseur, you'd probably know how difficult it is to get a decent quality, organically grown, ceremonial grade matcha. Often organic matcha sold in the market is so bitter, herbaceous and astringent, which is far from the iconic, mellow and creamy, vegetal sweetness we look for in the properly shade-grown, quality ceremonial matcha. So when we discovered this organically grown, delicious Matcha Kurasawa, we were very excited about its sweet, refreshing, vegetal and umami flavour and smooth silky texture.
A rare opportunity to try authentic ceremonial grade, organic, rare, single-cultivar matcha sourced from an eco-friendly, sustainable tea farm in Shizuoka, Japan.
Tips for Tea Connoisseurs
It's worth noting that many matcha we find in the market are blended, which means tea leaves from different tea cultivars are used to make matcha. This is mainly because blending is a cost-effective option, as the classic, indigenous Uji cultivars (e.g. Asahi, Samidori, Narino, Okunoyama, Gokoh and Uji Hikari) which are used to make the very top ceremonial matcha are really expensive and blending these cultivars with other cultivars can lower down the cost and could also add more balance in terms of their body and mouthfeel. However, drinking single-cultivar matcha made from carefully cultivated tea cultivars is another level of revelation for our palate.
For Matcha connoisseurs, we highly recommend trying to experience the difference of our top ceremonial, Koicha grade, single-estate, single-cultivar Matcha - Matcha Eroica, Matcha Okunoyama, Matcha Asahi and Matcha Samidori.
What is Matcha?
Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown for 3-6 weeks before the harvest. Due to its limited exposure to the sunshine, tea plants undergo a chain of physiological changes in order to survive, which, in turn, results in the changes of the chemical composition of the tea leaves. Produced this way, Matcha tea is extremely rich in antioxidants and L-theanine.
Health Benefits of Matcha
Matcha is one of the superfoods known to be highly rich in antioxidants and amino acids. Explore our range of top ceremonial grade Matcha to find your favourite daily matcha and enhance your daily vitality. Our Matcha will be your perfect daily companion to boost your immune system and sense of well-being.
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