Freshness in matcha is extremely important, over exposure to light and air can cause an impact on the flavor directly. We have asked our farmer to pack our small batch hand crafted matcha in packages of 25 grams. To preserved freshness of our matcha, we will be selling them in their original packaging, therefore we are only able to offer 1 size.
Origin: Wazuka, Japan
Harvest: Spring 2018
Matcha is a micro-fine powdered green tea from Japan. It typically comes in four grades, the finest of which (i.e. the one that Leafy Green sells) has been used in the country’s famous tea ceremony for centuries.
Matcha is produced each Spring. Its leaves grow in the shade of a traditional tana covering for several weeks before they’re plucked. After plucking, the leaves are ground into powder in a granite stone mill.
This Gouku Matcha is rich and creamy, it has a light sweetness accompanied by notes of sweet broccoli and peach. It has a beautiful emerald-green color and a lingering aroma of banana. Made by grinding Tencha from the first harvest of the year, it is one of the creamiest Matchas available and is best enjoyed on its own, or in a beverage of your choice (milk, soy, almond etc).
Tasting Notes: Ceremony-grade Matcha tea has an especially high concentration of amino acids, which produces a more complex taste and aroma. It has a silky, smooth mouth feel and bright, grassy notes.
The Japanese have a word for Matcha’s unique taste: “Umami.” It’s a meaty flavor that isn’t bitter, salty, sweet or sour.
Because Matcha is very finely ground, it’s more sensitive to heat, air and light than other teas are. It also has a shorter shelf life than whole-leaf teas do after you open it. For these reasons, we recommend storing Matcha in your refrigerator—this can help it stay fresh for longer. Also, it’s best to drink it as soon as possible.
Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Here are two different ways to prepare Matcha:
Option 1 - Usucha (Thin Matcha)
Place 1 teaspoon (2-3 scoops of chashaku) of Matcha in a bowl or glass
Add 70ml of hot water or milk (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)
Whisk or stir rapidly in a “W” or “M” shape until the tea is frothy.
Option 2 - Koicha (Thick Matcha)
Place 2 teaspoons (4-6 scoops of chashaku) of Matcha in a bowl or glass
Add 50ml of hot water (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)
Knead or stir slowly to dissolve the Matcha. End result should resemble pudding texture.