Our Matcha Sendo is a blend of two classic cultivars, assembled with the talents of M. Koyama, reputed artisan in Uji.
Matcha Fuka Midori
This fine bright green powder offers, when whisked, a gastronomic character with notes of cocoa and almond milk.
On the palate it is soft and creamy backed by accents of green vegetables and chlorophyll.
Dense, and with a slight and supportive astringency, this sleek matcha is sure to please !
To learn more about the Matcha, read this article on our blog.
- Cultivar: Gokou, Yabukita & Sayamakaori
- Producer: M. Osafumi
- Altitude: 50m
To prepare a good matcha, just follow a few simple, but precise, steps.
- Ideally, remove the matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
- Sift the measure of matcha you need through a sieve for a creamier mousse and to prevent lumps.
- Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (matcha spoons)of sifted matcha into the bowl.
- Trickle 65ml of water (75°C) onto the tea
- Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.
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A delicious matcha with an excellent quality / price ratio brought to us by the Osafumi brothers, second generation producers. This matcha comes from the mythical region of Uji, near Kyoto (the former capital of Japan), and more precisely from Ujitawara, hometown of Nagatani Soen, inventor of the sencha tea style. Its powerful and tasty emulsion offers a velvety texture and a slightly bitter-sweet flavor, with notes of oily grass and snow peas. A touch of gentle iodine tickles the palate, overshadowing everything.
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.
The chasen is a traditional tool and is essential for preparing matcha. It is made from a single piece of bamboo with the end cut into several thin slivers to whisk the green tea into a small quantity of water. With a quick motion, the whisked tea is then fully emulsified and attains the proper texture as seen in the famous Japanese tea ceremony – the chanoyu.