Made from one of the finest tencha there is, this Matcha has incredible finesse. The fresh, buttery aroma is subtle and light. As sweet as freshly shucked peas. Milky and slightly marine, a perfectly balanced cup.
This Matcha has an aroma of berries and dark chocolate. On the palate, you'll be seduced by the rich and full texture, and the surprising notes of Jerusalem artichokes.
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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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!
This line was born from a collaboration between the Camellia Sinensis team and the potter Zhang Zhen Chun.
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