Origin: Izumo, Shimane, Japan
Cultivars: Okumidori · Yabukita · Saemidori · Sakimidori · Sayama
Taste Profile: Sweet cream · Nori · Dark chocolate
Particle Size: 10-15 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.
