Origin: Kyoto, Japan Cultivars: Okumidori · Yabukita Taste Profile: Walnut skin · Gentle astringency · Soft cream · Clean finish Particle Size: 12-15 μm Best For: Iced matcha · Matcha lattes · Everyday preparation Tested For: Heavy metals, pesticide residues, microbiological safety Net Weight: See selected size
How to Iced Matcha – Sift 2.5g of matcha and whisk with 40ml of water at 165–170°F. Add 100–120ml of cold water and pour over approximately 100g of ice.
Iced Matcha Latte – Sift 3g of matcha and whisk with 40ml of water at 165–170°F. Pour over 150–170ml of milk and approximately 100g of ice. Add 5–10ml of syrup only when additional sweetness is desired.
