Matcha Kurogi (50g bag)

A high-grade, ceremonial, Japanese Matcha expertly produced and blended from three cultivars by Mr Oshi. Exquisitely refined, the brew is vibrant green in colour and boasts a dense, silky and creamy texture.

The balance between its floral notes (orchid) and its vegetal freshness is simply superb. Its smooth flavours embody the richness of a tropical garden and the subtle aromas of milk chocolate seduce the palate. The lingering finish is remarkable.

This is the Matcha to try for a truly special tasting experience.

For maximum freshness, the Matcha should be used within 6 months of opening and stored in a cool place.

DETAILS

• Width: 13.0 cm / 5.1 in
• Height: 13.0 cm / 5.1 in
• Depth: 3.0 cm / 1.2 in
• Producer : Mr. Oishi
• Altitude : 200m
• Origin : Japan
• Cultivar : Yabukita, Saemidori & Saeakari

Traditional matcha preparation

• Sift the desired amount of matcha through a fine sieve.*
• Warm the chawan (bowl) with hot water.
• Discard the water and then wipe the bowl with a clean cloth.
• Depending on the desired intensity, place between 1 and 2 g (1/2 to 1 tsp) of matcha in the center of the bowl.
• Carefully pour 65 to 100 ml of 75°C water over the tea.
• Whisk vigorously with a chasen (matcha whisk) for about 30 seconds until a smooth foam forms.
• Enjoy.

* Optional . Matcha powder keeps better in the refrigerator, and sifting it will make the mousse smoother and prevent lumps from forming.

Matcha latte preparation

HOT (for 350 ml)

• Whisk 2g (about 1 tsp) of matcha into 50ml of hot water (about 90°C).
• Froth and add 200 ml of hot milk (vegetable or animal).
• Sweeten to taste.

ICED (for 350 ml)

• Pour ¾ cup of your choice of milk (about 180 g) into a glass filled with ice.
• In a bowl, whisk 2 tsp (4 g) of matcha and 1 to 2 tsp of sugar into about 50 ml of hot water (75 to 95°C), until smooth and slightly frothy.
• Gently pour the matcha over the milk, stir if desired, and enjoy.