抹茶 (Matcha)
JA Kagoshima Chagyo Inc., Kagoshima
The truth of the matter is, despite the romantic claims, the matcha used in most lattes is not likely hand-picked and produced by a single farmer. It was not slowly stone-milled at 40g an hour. The term "ceremonial" might be slapped on it, but it most certainly was not a spring flush, hand-cut and 4+ week shade grown production.
The good news is it needn't be for you to have a great time especially if you're drinking it with milk.
Our latest latte-grade JAS certified organic offering is a blend of 8 cultivars selected and produced by master crafters at JA Kagoshima Chagyo, Inc (JAK) est. 1975. JAK is a large production facility where raw leaf material from various Kagoshima farms are consolidated and processed. In this case, crude tencha is first refined then converted to our latte-grade matcha through their on-site jet milling machinery at an avg. speed of 15kg/hr. Their focus is on crafting a consistent product that meets the taste and usage expectations of buyers - and that is where the real magic is for matcha that is specifically made to cut through milk.
Seasonally, the ratios and cultivar combinations would be adjusted to give the same balance of sweet, umami, nutty and marine notes. Where a particular characteristic would otherwise be lacking, it is also not uncommon to use tencha from previous seasons to achieve consistency, dispelling yet another myth that fresh is always best. The grind size too is also adjusted by demand - we requested a fine under 15 micron for a more even suspension in milk.
My dear cafes, let's dispense with the buzzwords and look into the details. Wouldn't you rather serve something fit for purpose than fit for fiction?
N.B. why organic is important especially in matcha
Cultivars: Yutakamidori, Yabukita, Saemidori, Okumidori, Kanayamidori, Seimei, Asanoka, Asatsuyu
Grind size: 14 microns (approx). Appearance: fine, green powder
Liquor: once added to milk or milk alternative, green, frothy, creamy texture
Taste: with milk or milk alternative, baby spinach, green apple, double-cream
Process: first crude tencha is refined by cutting and air sorting. Then, refined tencha is jet-milled, sieved via vibration and nitrogen packed.
Keep airtight and store in freezer to maintain freshness
- Sieve 1.5 tsp/6g of matcha through a strainer into a spouted matcha bowl.
- Heat 250ml milk alternative (coconut, oat, almond or soy preferable to dairy in taste) with steam wand to 70˚C
- Add 20ml of 70C water to your bowl and stir to make a paste.
- Add another 30ml of 70C water to the bowl, and whisk to create desired foam level.
- Pour matcha into latte cup.
- Fill the cup with remaining milk alternative.
- Garnish with a dusting of matcha. Enjoy with or without honey.
- Sieve 50g matcha into a 1L jug.
- First add 200ml of 70C water, stir in to make a consistent paste.
- Add another 800ml of room temperature filtered water. Whisk to combine, ensuring there are no lumps.
- Refrigerate (recommend use within 3 days).
- Important: whisk/shake concentrate prior to use as matcha powder will settle.
- Add 100-150ml matcha concentrate to 150ml milk alternative
- Heat mixture to 70˚C (best with steam wand)
- Serve in a latte glass and garnish with a dusting of matcha. Enjoy with or without honey.
- Important: whisk/shake concentrate prior to use as matcha powder will settle.
- Fill glass with ice.
- Add equal parts matcha concentrate and milk alternative
- Garnish with a dusting of matcha and a scoop of white chocolate ice-cream.
Alternate brew methods
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