It is sometimes said that matcha is the height of Japanese tea culture. Once the most tender and young shade grown gyokuro tea leaves are plucked and laid out to dry, the veins are then removed and ground into a finely ground powder tea. This is usually done with granite stone mills, which slowly grind the leaves, so as to avoid high temperatures, which can lead to lower quality teas not fit for the sacred tea ceremony.
This particular matcha is derived from a ceremonial grade cultivar (Samidori), and certainly meets the quality control standards for ceremonial cupping flavors, including plenty of “umami;” however, the local tea master in Uji, Kyoto, Japan declared this particular lot a high grade tea for everyday drinking because it was milled with a low friction steel mill rather than a granite mill. This was intentionally produced to contain all the high quality flavors of ceremonial grade matcha at an affordable price for consumers. I am certain that any avid matcha drinker will be quite pleased with this tea.
-Dissolve 1 tsp (1g) matcha powder in 4 oz of water. For best results, use a wide and deep matcha bowl (or an Origins campfire mug) and a traditional bamboo matcha whisk.
– Dilute mixture with 4 oz more water or milk
– Drink iced or hot, and enjoy!
-H2O temp: 170-175°F
Cup Profile: earthy sweet, vegetal, lots of “umami”
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