Matcha perfection from Kagoshima, representing their trademark character. Soft confection and creamy sweetness with hints of salty air and botanical brightness.
This matcha is a made from the Saemidori cultivar - one of the most celebrated varieties in the speciality tea market, yet still only making up about 4% of the tea produced in Japan.
Saemidori is a cross between the Yabukita and Asatsuyu varieties with a relatively short history (registered in the 1990's).
It is known for having a soft, powdery sweetness and creamy umami balanced with a crisp freshness.
Kagoshima in the south of Japan has recently become one of the darlings of Japanese tea prefectures.
It has a long history in tea but focused its attention on to Black tea in teh 20th century and when that market did not succeed it had to reinvent itself.
Kagoshima has a unique terroir with nutrient rich volcanic soil and proximity to the sea meaning that the tea is shaded with thick blankets of salty sea fog.
The teas that come out of modern day Kagoshima production have a particular character - rounded and soft with a sea-salty umami.
This Kagoshim Saemidori matcha combines the joys of cultivar and terroir to create a matcha rich in confectionary indulgence with a salty edge.
There is salted white chocolate, marzipan and steamed milk with a touch of white mulberries.
Then the trademark zingy freshness of Saemidori kicks in - botanical bright bitters which transform to a creamy jasmine florality.
This matcha has a lovely arc of transformation from creamy and sweet, too botanical to floral. A real gem for your matcha collection.
All 30g matcha comes in beautiful porcelain green jars which are reusable and perfect for any tea storage.
Watch us sourcing matcha.
Directions
For Usucha, we recommend starting with a teaspoon (or 2 Chashaku scoops) which is about 2-3g placed in a bowl or Chawan for 60-70ml of cold or warm water (between 70 and 80 degrees). First, make a paste with a splash of warm water (between 70 and 80 degrees or 160-175F) with a Chasen whisk and then 50-60ml of warm water and whisk vigorously in a 'W' motion to make a smooth and frothy drink. Slurp and enjoy.
For Koicha (a much thicker and intense drink) you would use double the Matcha (2tsp or 4x Chashaku Scoops) with about 40ml of water and whisk slowly to make a smooth drink without froth.
We do not advise drinking before bed as it does contain caffeine.
