March 30, 2023
Matcha Fuka Midori (20g tin)
Product code:
CSTV-66
This fine powder of bright Japanese green comes from the Uji region, renowned worldwide for the quality of its Matcha.
Composed of three cultivars (Gokou, Yabukita, Sayamakaori), it gives the emulsion a gourmet character with its notes of cocoa and almond milk. On the palate, the attack is soft and creamy, with accents of green vegetables and chlorophyll, followed by a finish that subtly evokes the taste of sunflower seeds.
Dense and supported by a slight astringency, this elegant Matcha is guaranteed to please!
For greater freshness, the Matcha should be used within 6 months of opening and stored in a cool place.
- Cultivar: Gokou, Yabukita & Sayamakaori
- Producer: M. Osafumi
- Altitude: 50m
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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Matcha Sifter
Sieve matcha to remove lumps and add finesse to the creamy texture of the emulsion. A few seconds well spent sifting your matcha will give a richer, more velvety liquor.
