Signature Blend

Origin: Nishio, Aichi, Japan
Cultivars: Okumidori, Yabukita, Saemidori
Taste Profile: Roasted chestnut, Sweet cream, Nori, Cocoa husk
Particle Size: 10-20 μm
Best For: Usucha, daily matcha, iced matcha, matcha lattes
Tested For: Heavy metals, pesticide residues, microbiological safety
Net Weight: See selected size

How to
Usucha – Sift 2g of matcha into a bowl. Add 55ml of water at 165–175°F and whisk rapidly for 15–20s until a fine, even foam forms.
Koicha – Sift 4g of matcha into a bowl. Add 30–35ml of water at 140–150°F and slowly knead with the whisk until smooth, glossy, and thick. Do not create foam.
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.