抹茶 (Matcha)
Kagoshima grown, Uji Kyoto milled x Hangzhou
As matcha fervour heats up and expectations rise, we look to meet this challenge with our latest latte-grade offering. To increase flavour and colour intensity, we’re now combining it with a portion of ceremonial-grade matcha (EU + USDA certified organic). The Longjing and Jiukeng leaves that make up this ceremonial-grade portion are shade-grown for three weeks before harvest then de-stemmed, and hails from the high elevation (1800m) Jing mountains in Hangzhou province where matcha originated before being brought to Japan.
But the backbone of this blend remains the JAS certified organic, Kagoshima grown and Kyoto milled made-for-latte component. This base bodes well with milk or milk alternatives because of the deliberate combination of tea cultivars. The majority is made from the mid-strength Yabukita, then for umami, a portion of Asanoka is added. Saemidori delivers sweetness to the combo and finally smatterings of Kanayamidori lends a creamy mouthfeel and aroma. The combined tencha (tea flakes) are processed at the world-renowned stone-milling facilities in Uji, Kyoto where they are ground to a specified consistency for the matcha to be suitably suspended either in water or milk.
Together, this is now a levelled-up option for those who mainly serve their matcha milky and frothy.
Appearance: fine, bright green powder
Liquor: added to milk or milk alternative, green, frothy, creamy texture
Taste: with milk or milk alternative, baby spinach, green apple, double-cream
Process: steamed, lightly fired, machine-ground
*NB: Keep airtight and store in freezer to maintain freshness
- Sieve 1.5 tsp/6g of matcha through a strainer into a large latte glass/cup
- Heat 250ml milk alternative (coconut, oat, almond or soy preferable to dairy in taste) with steam wand to 70˚C
- Add a splash of 70C water (around 30ml) to your glass, whisk/stir matcha vigorously until there are no lumps.
- Fill the glass with remaining milk alternative
- Garnish with a dusting of matcha. Enjoy with or without honey.
- Sieve 50g matcha into a 1L jug.
- First add 100ml of 70C water, stir in to make a consistent paste.
- Add another 900ml 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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