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 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 ground-tea practice has returned from its Tang/Song dynasty origins.
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 dissolvable 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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