The expression of the Okumidori grape variety from the Ipponmatsu terroir of our partner farmer, Azuma-san:

The summit of a remote mountain

Notes: warm, sweet, roasted, milk caramel.
Packaging: 30g tin
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