This organic matcha comes from Kirishima in Kyushu, a mountainous region where the hills are often decked with mist and the peaks look like small islands when they appear through the mist (kiri = mist, shima = island).
Made purely from leaf material from the tea cultivar Kanaya Midori, this full-bodied, fruity matcha with lots of umami and vegetal notes takes its name from the type of tea plant the leaves come from: Kanaya Midori. “Midori” is the Japanese word for intense green and when you prepare this tea in the traditional way, in a matcha bowl and with a matcha brush, you will see why.
To prepare Matcha (Usucha) in a Matcha Bowl (Chawan):
- Put 1.5 – 2g (2 matcha scoops) into your matcha bowl. If necessary, sieve the matcha into the bowl to remove lumps.
- Add ca. 80 ml of water that has been heated to 70 – 80℃.
- Whisk using your matcha brush until small bubbles appear – your Usucha will have the consistency of a strong espresso with a nice foam on top.
OriginKirishima, Kagoshima, Japan
FlavoursDelicious vegetal notes with bursts of spinach and umami.
Temperature70 - 80 °C
From controlled organic cultivation