Top shelf, 30-day shaded matcha from Tenryu. Contrasting and balanced with creams umami, minerality, verdancy and citrus bitters.
Tenryu is a historic tea-producing part of Japan with a perfect terroir - large temperature differences between day and night, mists and fog from the Tenryu river and excellent topology mean that this is a haven in Shizuoka for the finest tea production.
The Tsuyuhikari cultivar was specifically developed for this prefecture in Japan and was made in the 1970's by crossing the Astsuyu and Shizu varieties.
The matcha is the epitome of refined balance.
On the nose, it is creamy with milk pudding, bright with wheatgrass, savoury with steamed marrow, zingy with flint minerality and sweet with fudge.
In the mouth, the texture is thick and soft moving to a crisp mineral quench and juicy, fresh finish.
The taste is full yet elegant.
It moves from pannacotta to steamed squash to a touch of roasted nuts and ends with melon fruitiness and soft limoncello bitters.
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.
