Tasting - organic premium matcha tea
A delicate powder with an intense jade green colour. A rich and smooth taste on the palate with a delicious flavour. Initially vegetal and herbal, slightly astringent with a tannin sensation followed by a sweet finish. Full of umami. It is not bitter like poor-quality matcha.
When whisked, this matcha produces a creamy froth. Ideal for daily consumption and for smoothies.
The preparing matcha tea is done in a bowl with bamboo utensils.
Use the scoop to put the matcha into the bowl (1 to 2 bamboo scoops) then add a little cold water and whisk the mixture with the bamboo whisk until you get a fine, creamy froth.
Then add hot water (careful: no boiling water). When preparing matcha tea, leave most of the bowl empty to admire the contrast of colours during your own matcha ritual. Notice the texture and the distinctive reflections of your matcha bowl, the bright jade green colour of the matcha.
Breathe, and it’s ready. Enjoy your tasting.
Tasting - organic ultra-premium matcha
Organic ultra-premium matcha is exceptional. Set aside a magical moment or a special occasion to taste it.
You can prepare matcha tea with 1 to 2 grams of powder for a “delicate” preparation (usucha in Japanese), and also try a “thick” preparation (koicha) to experience the full aroma of this organic ultra-premium matcha: 3 to 5 grams of matcha for 20-30mL of hot water.
Tasting - organic hyper-premium matcha
Organic hyper-premium matcha is exceptional. I set aside a magical moment or a special occasion to taste it. It is a unique matcha tea, to be tasted at least once in your life.
The tasting is a symphony for the taste buds, an orchestra of flavours, a culinary journey, a work of art to be tasted.
To prepare usucha matcha teausucha, use 1 to 2 grams of powder for 80mL of hot water.
Organic hyper-premium matcha is so exceptional that it can be tasted as koicha, that is to say as a thick preparation: 3-6g of powder for 20-30mL of hot water. To try to experience the full aroma of this exceptional matcha 🍵