Yamenohana Matcha 八女抹茶

Yamenohana Matcha 八女抹茶

12.00

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 20 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.

Category: Green

Origin: Yame, Japan

Harvest: Spring 2018

This matcha is grown and produced in Yame Kyushu, which is famous for its traditional method of production of quality tea leaves. Yame is an ideal location for quality teas due to its climate. Our Yamenohana is quality every day matcha, the flavor profile is a well balanced umami with hints of sweet grass after finish.

Flavor Profile: Creamy, sweet grass and umami

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STORING

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.


STEEPING INSTRUCTIONS

Here are two different ways to prepare Matcha:

Option 1 - Usucha (Thin Matcha)

  1. Place 1 teaspoon (2-3 scoops of chashaku) of Matcha in a bowl or glass

  2. Add 70ml of hot water or milk (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)

  3. Whisk or stir rapidly in a “W” or “M” shape until the tea is frothy.

Option 2 - Koicha (Thick Matcha)

  1. Place 2 teaspoons (4-6 scoops of chashaku) of Matcha in a bowl or glass

  2. Add 50ml of hot water (heat it to 158ᵒF-176ᵒF/70ᵒC-80ᵒC)

  3. Knead or stir slowly to dissolve the Matcha. End result should resemble pudding texture.