March 30, 2023
Matcha Choan (20g tin)
Product code:
CSTV-30
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
Traditional Matcha
Quantity / 65ml of water
1
Temperature of infusion
75
- 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.
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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