A matcha to celebrate Kumiko’s adventure

Shukusai (祝祭) in Japanese means celebration, festival. It describes a joyful, festive event.
Organic Shukusai matcha is therefore a celebratory matcha, perfect for a moment with loved ones or to celebrate an achievement. Because if, like me, you’re a matcha fan, the idea of toasting with this Shukusai matcha makes you even happier than with champagne.

Hidden details

We imagined the organic Shukusai matcha for Kumiko Matcha’s 11th birthday, to celebrate this anniversary and thank you. We’ve included some of our favorite details in this exclusive design:

• The label on the lid takes its design from the granite mills used to grind tea leaves.
• The name of the matcha is shown in kanji on the box.
• Elements are printed in a shiny silver color.
• A special note is written on the back of the box 😉

Organic Shukusai matcha is a blend, i.e. it’s composed of different varieties of green tea combined together to create a unique, tailor-made taste. In terms of taste and quality, Shukusai matcha falls somewhere between our flagship premium organic matcha tea and the ultra-premium organic matcha that so many of you love.

Its taste is rich, creamy and umami.

It’s the perfect compromise between an everyday matcha tea and a very special, luxurious matcha for occasions or weekends, to be shared, given as a gift or enjoyed alone with full awareness. You can prepare this matcha according to the classic method described below, or you can try a “thick” preparation(koicha) to experience the full aroma of this organic Shukusai matcha with 3 to 5 grams of matcha for 20-30mL of hot water.

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