November 23, 2023
Matcha Sora (40g tin)
Product code:
CSTAD-103
Rich with the knowledge of 16 generations of tea producers in Uji (Japan), Mr. Koyama offers us this amazingly accessible and addictive Matcha.
This fine green tea powder delivers an experience of exquisite intensity with its liquor bearing rich tastes of herbs and algae.
Ideal for all culinary explorations.
For greater freshness, the Matcha should be used within 6 months of opening and stored in a cool place.
- Producer: M. Koyama
- Altitude: 50m
- Date of harvest: June 4, 2021
Matcha Latté
HOT (makes 350 ml)
- Whisk 2.5 g (1 to 1.5 teaspoons) of Matcha in 50 ml of hot water (around 95°C).
- Foam and add 200 ml of hot milk (plant-based or animal).
- Sweeten to taste.
COLD (makes 750 ml)
- Measure 10 g Matcha and 10 g sugar into a 1 l container.
- Pour 250 ml of hot water and mix vigorously until the sugar and Matcha have completely dissolved.
- Add 500 ml of cold milk (plant-based or animal) and stir of shake to blend.
- Serve on ice.
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.
Concentration of antioxidants
1800 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1800 μmol
1800 μmol
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
* 250ml loose teas, 100ml for Matchas
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