“I’m behind on my tea drinking! I woke up at 8:30, but ended up having a 2 1/2 hr convo w/ someone who may end up to be pretty special. After he had to go, I had this thick (1 scoop/3oz water). I...” Read full tasting note
“4 oz water at 175F, 2 spoons matcha, whisk. I’ve gotten my mojo back for sure. I’m getting a nice froth even in a matcha bowl that I’d thought might have become jinxed. This tastes a lot like what...” Read full tasting note
The tencha for this Matcha is grown in a USDA certified tea garden and processed in a USDA certified facility. It is rare to find this combination in Japan. Best of all, the Organic Matcha has the same rich flavor as regular Matcha.
Origin: Nishio, Aichi
Harvest: First Flush 2009
Species: Saemidori
Tasting Profile:
It is rich in umami and thick creamy cup with a hint of a little eartly flavor as an organic.
Den’s Preferred Brewing:
Water: 3oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1 1/2 rounded teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk). See “Making Matcha”
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