Japanese Ceremonial Matcha

2 reviews
£19.99
(£1.60 per cup)
351 in stock

A top grade organic matcha tea, sourced from Wahoken garden, in Kagoshima Prefecture.

Crafted from just the tender first flush of the Yutakamidori cultivar.

Made from precious Tencha - shade grown green tea, the leaf is de-veined and de-stemmed and ground using traditional ceramic stones to a fine powder. This meticulous crafting results in a tea of great depth and intensity.

This is a ceremonial grade matcha for whisking; it can also be enjoyed as an iced tea or added to cold pressed juice and smoothies. We recommend whisking to a smooth paste with a little cold water first and then diluting for an iced tea or to add to your juice. Cold extraction takes about 1 hour, use 4-5g per litre of cold water.

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Customer Reviews
3.5 Based on 2 Reviews
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US
03 April 2021
Ute S.
United Kingdom United Kingdom
Ceremonial Matcha

It is a most delicate flavour. I love it!

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CB
26 March 2021
Cormac B.
Germany Germany
Ceremonial Matcha: A bit disappointing

Having lived in Japan, I have to say I found the quality of this matcha disappointing. The overbearing bitterness doesn't leave much room for anything else. That said, it is affordable compared to other ceremonial grade matcha teas out there.

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Japanese Ceremonial Matcha

Tasting Notes

Smooth and creamy, with a natural sweetness and rich umami notes.

Quantity

Use 2g (2 scoops with a traditional bamboo Chashaku spoon) of Matcha for 70ml of water .

Temperature

For the optimum infusion use 70°C (158°F) water. Some people may prefer 80°C (176°F) for more intense tannins.

Time

Make a fine paste with 10ml of water.  Add the remaining water and whisk vigorously in a M or W shape until a fine foam is created.

Cost Per Cup

£1.60 per cup based on 2g of tea per 150ml of water and 1 infusion.

Make the most of your matcha

Rosemary Wilkinson White Matcha Bowl

Stoneware and white glaze matcha bowl, with a painted indent, handmade in London, UK.

Each bowl has been designed and handmade so you can whisk your lovely, frothy matcha and drink straight from the bowl.

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Matcha Scoop & Whisk

A scoop (Chashaku) and whisk (Chasen) are vital for getting the most out of your matcha.

The scoop ensures the correct amount, and the traditional bamboo whisk helps you get the perfect level of frothiness for your tea.

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Rosemary Wilkinson Slip Glaze Matcha Bowl

This is a blue/green stoneware and slip bowl, with a glorious pearl glaze. Each is made individually.

Each bowl has been designed and handmade so you can whisk your lovely, frothy matcha and drink straight from the bowl.

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Japan

Wahoken Garden

The garden is on the southern tip of Japan’s most southerly Kyushu island. The farm is around 100 hectares and run by Yasuhisa Horiguchi - a great innovator and lover of the soil. Like all our farmers he believes that best soil produces the best tea that is best for us.

However the use of pesticides and herbicides in the growing of tea for matcha is extremely common practice. The shading of the leaf that takes place before harvesting to increase the amino acids, including theanine, enhances the flavour inestimably- but also increases the prevalence of pests.

He began using natural pests to counter the leaf eaters. Then in 2014 Horiguchi-san witnessed a hurricane pass over the tea and found that it removed all the pests and their eggs. He was so inspired that he created his very own machine, using high pressure air and water – to remove pests without chemicals. He calls it “the Hurricane King”.

He checks the tea every day to assess the amount of bugs that eat the pests that eat the leaf, against the amounts of pests that eat the leaves.

If the bugs that eat the pest out number the pests, then he just lets the ecosystem do its thing.

When the number of pests that eat the leaves is higher he uses the Hurricane King to clear the leaf.

The result is natural, sustainable and delicious tea.

Here's a short film we’ve made to show you how to make Matcha:

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