Camellia Sinensis - Matcha Uji (100g)

This Ceremonial Grade Matcha, produced by the second-generation Osafumi brothers, comes from the renowned Uji region near Kyoto, specifically Ujitawara, the hometown of Sencha tea inventor Nagatani Soen. It offers a fresh and smooth emulsion with a velvety texture and a slightly bitter-sweet flavour, featuring notes of oily grass and snow peas, with a subtle iodine finish that enhances the overall taste. The matcha offers an excellent quality-to-price ratio, making it a standout choice.

PREPARATION
Quantity 1 tsp / 65 ml
Temperature 75°C
To prepare a good Matcha, just follow a few simple, but precise, steps.

• Ideally, remove the Matcha from the fridge and leave at room temperature for 30
• minutes before use (Ideal but not essential).
• Sift the measure of Matcha you need through a sieve for a creamier mousse and to prevent lumps.
• Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (Matcha spoons) of sifted Matcha into the bowl.
• Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
• Trickle 65ml of water (75°C) onto the tea
• Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.