“When I say this is one of the best that I’ve ever had I am saying a lot. I drink mine plain. And I’ve tried a ton of matcha from many different companies. Mandarcha is an amazing company. If you...” Read full tasting note
Category: Green Tea
Origin: JAPAN, Kagoshima Prefecture, Shibushi Town
Cultivar: Kirari 31
Quantity: 30g per can
Harvest: Spring (April-May)
Other: conditioned in a vacuum can with an oxygen scavenger pad
Location: The Shibushi (志布志) region is located in the island of Kyushu, on the eastern side of Kagoshima Prefecture. The climate is mild and subtropical. Teas from the Shibushi region enjoy a high reputation in terms of quality. In this region, Sencha, deep steamed Sencha and Tamaryokucha are mostly produced, as well as some of the best organic Gyokuro.
Description:
This rare Matcha is made using the alternative approach passing through Gyokuro. At this time of writing, it is probably the only Matcha made of the specific Kirari 31 cultivar. This variety is the result of crossing Sakimidori and Saemidori. It was developed at the Miyazaki Research Centre for its qualitative aspects suitable for shaded teas with a high theanine content like Gyokuro or Tencha (Matcha precursor).
All high quality matcha are produced using the spring harvested tea and shaded for a minimum of 20 days before being picked.
This matcha is soft, with a layer of depth in the mouthfeel and is longer lasting. It does not contain bitterness or astringency. This has been selected by design as our second top product both by its quality and rarity.
Preparation:
Use 3g (0.10 oz) of matcha powder in a matcha bowl “chawan”. We recommend to sieve the powder with a screen to avoid the formation of lumps.
Pour slowly 120ml of water at 80°C (176°F)
Whisk (preferably with a bamboo whisk “chasen”) until it foams
For a cold preparation, follow the same procedure as above but use cold or room temperature water instead.
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