Matcha (抹茶) - Organic "Ceremonial"
Kirishima, Kagoshima, Japan
Besides flavour and colour, “ceremonial” or high grade matcha is further evaluated by a combination of plucking method and season.
Though there is no official definition of what is considered “ceremonial” grade, high-grade matcha primarily contains first flush (first spring harvest) leaves and are hand-picked, scissor cut or a combination of both. This matcha sits on the higher end of the spectrum in that it is both first flush and hand-picked. It also consists purely of Saemidori, generally the sweetest and greenest cultivar.
This matcha is grown organically from the mineral-rich volcanic soils of the Kirishima mountains. This grade of matcha is also only milled to order, maximising freshness and shelf-life.
Appearance: fine, bright green powder
Liquor: deep green
Taste: sugar snap peas, springwater, custard apple
Process: shade-grown, non-oxidised, steamed, lightly fired, stone-ground to order
Packed in a high-end golden caddy befitting this class of matcha. Caddy measures a petite 7cm diameter at widest point and 5cm in height. Comes with a plug-lid for a snug seal.
*NB: Keep airtight and store in freezer to maintain freshness
Preparation (usucha style):
Sieve 1-1.5g (beginners may prefer 1g) of matcha through to a drinking bowl. First, add approx. two tablespoons of 70C water and stir to make a thick paste. Then add remaining 80ml of 70C water. Using a bamboo whisk, whisk vigorously in an "M" pattern. As it begins to foam, keep whisking while raising the whisk away from the bottom of the bowl to mid-depth. Continue whisking to break up larger bubbles until a consistent crema is formed.
