Matcha Sendo
Our Matcha Sendo is a blend of two classic cultivars, assembled with the talents of M. Koyama, reputed artisan in Uji.
Green Tea
Japan
Matcha Uji
New
Product code:
CSTV-33
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.
- Cultivar: Asahi, Samidori & Gokou
- Producer: M. Tsutsumi
- Altitude: 50m
Preparing Matcha
Quantity / 65ml of water
1
Temperature of infusion
75
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.
Concentration of antioxydants
1486 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1486 μmol
1486 μmol
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
* 250ml loose teas, 100ml for matchas
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