Matcha Choan (20g tin)
Our highest grade of ceremonial Matcha. Produced with such finesse it feels like 'drinking silk'. From a blend of three different cultivars expertly chosen and assembled by M. Koyama, its balance is very close to perfection.
Fresh and sweet as a pea pod, subtle notes of seaweed and butter make its profile extremely seductive. This is the Matcha to try for a truly sublime experience.
For greater freshness, the Matcha should be used within 6 months of opening and stored in a cool place.
- Cultivar: Asahi, Samidori & Uji-Hikari
- Producer: M. Koyama
- Altitude: 50m
- Date of harvest: June 27, 2022
- Sift the desired amount of Matcha using a matcha sifter.*
- Heat the chawan (bowl) with hot water.
- Discard this water and wipe bowl with a clean cloth.
- Depending on the desired intensity measure between 1 g and 2 g ( 1/2 to 1 teaspoon) of sifted Matcha to the centre of the bowl.
- Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea.
- Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops.
- Taste and enjoy!
*Optional: Matcha powder stays fresher if cooled and whisks into a more creamy foam, without clumps, once sifted.
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Matcha Sendo (20g tin)
Our Matcha Sendo is a blend of two classic cultivars, assembled with the talents of M. Koyama, reputed artisan in Uji.
Matcha Fuka Midori (20g tin)
This fine powder of bright Japanese green comes from the Uji region, renowned worldwide for the quality of its Matcha.
The preparation of matcha
Although the traditional Japanese tea ceremony (chanoyu) can seem complex and inaccessible for most amateurs, matcha is not so complicated to prepare. These days increasingly popular for its pleasant
Although the traditional Japanese tea ceremony (chanoyu) can seem complex and inaccessible for most
What's the difference between a ceremonial matcha and a matcha for cooking?
Introduced to Japan by Buddhist monks at the end of the first millennium, Matcha was the country’s introduction to tea. Since the beginning, the dried leaves were cut into small pieces and ground
Introduced to Japan by Buddhist monks at the end of the first millennium, Matcha was the country’s