Camellia Sinensis - Matcha Uji (100g)

Camellia Sinensis - Matcha Uji (100g)

TEA-CM-0033
Regular price $54.00 CAD
Sale price $54.00 CAD Regular price
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  • Description
  • Specs

  • This Ceremonial Grade Matcha, produced by the second-generation Osafumi brothers, comes from the renowned Uji region near Kyoto, specifically Ujitawara, the hometown of Sencha tea inventor Nagatani Soen. It offers a fresh and smooth emulsion with a velvety texture and a slightly bitter-sweet flavour, featuring notes of oily grass and snow peas, with a subtle iodine finish that enhances the overall taste. The matcha offers an excellent quality-to-price ratio, making it a standout choice.

    PREPARATION
    Quantity 1 tsp / 65 ml
    Temperature 75°C
    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.
    • Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
    • 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.

  •  Quantity: 100g
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