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This outstanding Matcha comes from the Uji region, one of the oldest and most respected tea growing regions in the world.
- How to brew
- Product Details
- Fun Facts
- Pairing Suggestions
- Place roughly 1 to 2 grams of sifted matcha (either 2-3 bamboo scoops, or 1/2 to 1 tsp) into a tea bowl (or wide mouthed ceramic vessel). The more tea used, the thicker the matcha brew will be. Then, using 3 to 4 ounces of water at 160 degrees, whisk your brew into a froth. A bamboo whisk is ideal to create a nice even crema of froth atop your bowl.
- This ceremonial grade matcha is a work of art
- Several weeks before the tea leaf Spring harvest, workers cover the permanent support poles placed throughout the tea garden with a fabric that blocks about 90% of the sunlight from reaching the tea plants
- The shaded plants respond by producing more chlorophyll and amino acids, which intensifies the umami and savory flavor of the tea
- After workers de-stem the tea leaves and store them for several months, they slowly grind the tea leaves into a powder
- Matcha is unlike any other tea in that you consume the leaves, rather than steeping and discarding them
- The Cultured Cup Tasting Panel loves this utterly unique tea. The intense umami flavor of matcha is only enhanced by its incredible brothiness, and as delicious as it is, its primary appeal might be its texture
- The Cultured Cup Tasting Panel notes that this matcha is of such high quality, one shouldn't be afraid of brewing it however they are able to. Even if you do not yet have a tea bowl or bamboo whisk, try preparing roughly a teaspoon of matcha (or 2 bamboo scoops) with about four ounces of 160 degree water, in whatever vessel is available. Whip the tea into a froth, even if you must shake it up in a thermos or tumbler. Don't be afraid to break the rules, and develop your own tea ritual!
- The original method of shading the matcha tea plants was to cover the plants with straw matting approximately 20 days before the harvesting of the leaves. This shading prevents approximately 90% of the sun from reaching the tea plants.
- Each day, the plantation manager looks at the tea leaf color and adjusts the straw matting above the plants to increase or reduce the sunlight reaching them
- Matcha manufacture in Japan is an art, and extremely labor intensive
- Candied fruits
- Parmesan cheese
- Any creamy, soft and sweet cheese
- Sushi or sashimi
- Fresh fish
- Any dark chocolate, pastry, truffle or dessert
- New York style chocolate cheese cake
- Japan, Uji green tea: 100%. Presented in a 30gr "pop-top" tin with a plastic cap for resealing