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Traditionally farmers blend cultivars in tea processing to achieve a consistent taste profile. Our Kyoto blend is processed with a few cultivars to achieve its light and smooth consistency that is umami with a slight tinge of astringency towards the end. A suitable daily Matcha for all.
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Umami
Vegetal
Green peas and hazelnut
Milky primrose
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Origin: Wazuka, Kyoto
Cultivar: Mixed
Producer: Obubu Tea Farms
Harvest: May, 2024
Appearance: Bright green
Texture : Soft
Process: Steamed, dried, and ground
Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.
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To make usucha matcha, a thinner, more frothy version of matcha, sift about 3 grams (roughly half a teaspoon) of matcha powder, add about 70 ml of water heated to around 80°C (176°F), and whisk vigorously until a smooth, frothy consistency is achieved.