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Meet our premium matcha from the island of Kyushu in southwestern Japan. Made with a seasonal harvest, each batch is unique.
The cultivar of the moment is ASATSUYU. Asatsuyu is widely used for Sencha, and develops a natural sweetness even without having been shaded. It is known for its vibrantly green colour, relatively low astringency and rich umami; because of its vibrancy (even when unshaded) it is sometimes called ‘natural gyokuro’. Asatsuyu’s ancestors were ‘zairai’ tea trees from southern Kyushu Island.This matcha is smooth and low in astringency, and is perfect for a daily usucha-style shot.
Add 8ml of cold water to 2g of matcha and create a homogenous blend with your chasen. Then add 45ml of 70°C (158°F) water, and whisk vigorously to create a rich froth. Enjoy as it is if you like stronger tea, or slowly add an additional 20ml of hot water.