Rich and complex Matcha from Tatsuyama made from the Okumidori cultivar. A deep and smooth Matcha with chocolate and spiced biscuity warmth.
This is from the Tatsuyama area of Shizuoka, grown on the mountainsides overlooking Tenryu river. The Okumidori plants experience short periods of sunlight and cold winters, giving them extra richness and character.
The leaves were shaded for nearly 4 weeks before being produced into tencha, cured, blended and stone-ground to under 10 microns.
The cup colour is an emerald green and the texture is very smooth and creamy. The taste is reminiscent of a frothy milky mocha with hazelnut syrup and a lemon candy juiciness.
If you are finding it hard to choose between our 2022 Matcha's then here are some general pointers (but of course you should try them all):
Ceremonial - malted milk, porridge, white chocolate and edamame - sweet, creamy and light
Master's - pralines, peanut butter, granola and lemon balm - velvety, rich, balanced elegance
Tatsuyama - starchy sweetness, pistachios, chocolate and puffed rice - smooth, deep and toasty
Watch us sourcing matcha
For Usucha, we recommend using a teaspoon (or 2 Chashaku scoops) 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.