Japanese Ceremonial Matcha

Regular price £19.99
-3 in stock

A Ceremonial Grade matcha, sourced from the finest organic Japanese gardens in Uji, Kyoto Prefecture.

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 drinking. We also have a Premium Grade, a culinary grade for cooking and a latte matcha for drinking with milk.

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Japanese Ceremonial Matcha

Tasting Notes

Bright and strong yet smooth and mellow with a grassy sweetness. 

Origin & Craft

With matcha, the powdered leaf is suspended in water rather than infused. You are ingesting all the precious leaf as you drink matcha, giving you more of the antioxidant goodness. It is also stronger in caffeine than an infused tea. Small amounts will give you intense flavour and a vigorous caffeine high.

Matcha is usually served in Japan with a sweet bean cake. Something sweet really ought to be considered. A ginger biscuit works rather wonderfully - although this might be considered a bit controversial. A digestive wouldn't be wrong either. Matcha can be added to cold pressed juice and smoothies - the better the matcha the better the flavour.

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.

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