Matcha: Ceremonial Grade (Organic)
Using green tea leaves grown in the matcha-capital that is Uji, Kyoto, this ceremonial grade matcha (the highest grade of matcha) provides an intense, but silky smooth matcha latte, or a good straight matcha (usucha).
|Taste:||Strong savouriness/umami, Sweet, Grassy|
|Processing:||Steamed, Rolled, Dried, Ball-mill ground|
|Certification:||JAS certified organic|
What is Matcha?
Matcha (抹茶) is a fine green powder made from whole ground tea leaves, and is distinctive in its rich flavour and dark green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder with a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or “the way of tea”, where tea preparation is used to emphasise beauty, simplicity and tranquility.
Yunomi is a modern-day pioneer of artisan Japanese tea – having hundreds of teas both from their own farms and from associate farms on their catalogue. Often employing Rank 9 (9-dan) Master Blenders (of which only a handful exist in Japan) to blend their own house matcha series, their matcha sits at the pinnacle of traditional Japanese matcha-making.