This exceptional ceremonial grade matcha is a blend of precious spring and summer Yabukita cultivar leaves. Subtle umami and mild sweetness give drinkers of this fresh, well-balanced tea a subtle caffeine boost without bitterness.
Region: Yame Producer: MIZOTA CHISAKO
PRODUCTION AREA
YAME(Fukuoka Prefecture)-The most renowned plantations in Fukuoka prefecture are located in Yame area. Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight. Thanks to the area’s particular soil, most of the green tea produced in this region has a full-bodied taste and a remarkable sweetness.
PRODUCER
This wonderful tea is grown by Chisako Misota who was born in Fukuoka in 1937 and at the age of 19 began to farm green tea with her family. Her grandsons keep the tradition alive by working side-by-side with Mizota-san.
PREPARATION
This high-grade ceremonial Matcha from Yame is made from a blend of precious spring and early summer Yabukita cultivar tea leaves. Subtle flavors including umami and mild sweetness give drinkers of this fresh, well-balanced tea a subtle caffeine boost without bitterness.
Matcha is prepared in a different way compared to the other kinds of Japanese tea.
Matcha can be prepared using the traditional Japanese Matcha bowl(Chawan) and whisk(Chasen),but all you really need is a good wire strainer to SIFT your matcha prior to mixing:
-Take 1 ½ to 2 teaspoons of matcha and use a spoon to force the matcha power THROUGH the strainer to form a fine, clumpless power into a cup, bowl or shaker
-Pour approx. 1-2 oz of hot water(160-170 degrees) onto the matcha power and use a wire or bamboo whisk to make a smooth paste.
-For a serving of traditional matcha, add an additional 3-4 oz water and use whisk in a brisk “W” motion until the matcha has a thick froth forming on the surface
AKINA High Grade Matcha 40g
$25.00
Description
This exceptional ceremonial grade matcha is a blend of precious spring and summer Yabukita cultivar leaves. Subtle umami and mild sweetness give drinkers of this fresh, well-balanced tea a subtle caffeine boost without bitterness.
Region: Yame
Producer: MIZOTA CHISAKO
PRODUCTION AREA
YAME(Fukuoka Prefecture)-The most renowned plantations in Fukuoka prefecture are located in Yame area. Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight. Thanks to the area’s particular soil, most of the green tea produced in this region has a full-bodied taste and a remarkable sweetness.
PRODUCER
PREPARATION
This high-grade ceremonial Matcha from Yame is made from a blend of precious spring and early summer Yabukita cultivar tea leaves. Subtle flavors including umami and mild sweetness give drinkers of this fresh, well-balanced tea a subtle caffeine boost without bitterness.
Matcha is prepared in a different way compared to the other kinds of Japanese tea.
Matcha can be prepared using the traditional Japanese Matcha bowl(Chawan) and whisk(Chasen),but all you really need is a good wire strainer to SIFT your matcha prior to mixing:
-Take 1 ½ to 2 teaspoons of matcha and use a spoon to force the matcha power THROUGH the strainer to form a fine, clumpless power into a cup, bowl or shaker
-Pour approx. 1-2 oz of hot water(160-170 degrees) onto the matcha power and use a wire or bamboo whisk to make a smooth paste.
-For a serving of traditional matcha, add an additional 3-4 oz water and use whisk in a brisk “W” motion until the matcha has a thick froth forming on the surface