A treasure trove of Takeshi-san craftsmanship

At the crossroads of age-old tradition and innovation, Matcha HINATA Légendaire is a work of art created by Takeshi-san, master craftsman of taste, whose hands have sculpted every step to sublimate the essence of matcha.

HINATA Legendary matcha is a sweet and umami composition containing 90% Okumidori and 10% Samidori grapes. This blend provides perfect harmony for incomparable roundness and length on the palate.

A masterpiece of precision craftsmanship

Each tin of Matcha HINATA Légendaire is the result of a masterly process, in which nothing is left to chance:

• Manual selection: Only the most perfect leaves are selected, one by one, to guarantee an exceptional tea.
• Meticulous roasting: the leaves are heated on a table specially designed for this process. Every 10 minutes, the tea is tasted to compare its flavors and stop roasting at the exact moment when all its notes are revealed.
• Perfect preservation: Thanks to a moisture content reduced to 3%, well below the usual standards, this matcha retains all its freshness and aroma for longer.

Takeshi-san, Master craftsman of taste

In the world of tea, some people grow leaves. Takeshi-san cultivates emotions. A child of the Nishio hills, he grew up in a home where respect for the land was a daily ritual. But its genius lies elsewhere: in its ability to capture the perfect balance between intensity, sweetness and length on the palate.

What Takeshi-san does, no industrial process could imitate. Each batch is tasted, fine-tuned and crafted to an almost obsessive precision. This is how he earns his title ofArtisan of Taste, a title that evokes both his respect for tradition and his ambition to push back its boundaries.

Origin: Japan
Dosage: 1g powder per 80ml water
Storage: dry and cool, refrigerate once opened
Composition: ground tea leaves

Your first matcha:

1. Put a base of tempered water in the Chawan
2. Add the matcha using the Saji (one or two dips in the box or sachet (1 to 2g)).
3. Whisk with the Chasen until the water is smooth (to melt the starches).
4. Bring the water to a temperature of 70° and insert into the Chawan (80ml for 1g of matcha).
5. Whip in W-shapes to froth the Matcha.
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you obtain the foam you like.
8. TASTE!!!

For purists: use distilled or reverse osmosis water (at least you know what you’re drinking).

For the players: add more matcha or less, add more water or less! It’s your time to make your own matcha