Organic Matcha powder by Matcha Organic Japan. The tea variety used is the very popular Yabukita tea leaf, which was developed in Shizuoka in 1954 and is known for its umami and taste. It is the most widely used tea variety gro in Japan It offers a vibrant green colour with balanced taste, aroma and astringency. The tea farmer who produced the tea is presented on the packet.
- Umami: ★★☆
- Astringency: ★★☆
- Fragrance: ★★☆
Matcha is finely powdered green tea, which is mixed into water, as opposed to sencha, which is steeped and served without the leaves. Matcha requires careful cultivation and preparation techniques, including shade growing, hand picking, de-stemming and de-veining of the leaf, as well as fine grinding.
Matcha Organic Japan is a farmers' cooperative. It was started in 2016 when a group of five entrepreneurial tea farmers acquired abandoned tea plantation land on the outskirts of Shimada City in Shizuoka Prefecture. Their vision is to cultivate organic matcha for local and international markets, and thereby to revitalize the local tea industry. The focus is on Kawane area, which is one of the three major regions of Shizuoka mountain tea production.
Their first tea was harvested in 2017 and since then the company's tea production area has further been expanded. In 2019, the MATCHA MORE tea cafe was established, serving teas and products from the region.
How to prepare matcha:
- Scoop a small amount (1½ teaspoons) of matcha powder into a tea bowl or wide cup. Ensure it is wide enough to wisk the tea. To remove any clumps of powder, use a sieve to sift it.
- Pour 60ml of boiling water into a separate container to cool it down to 80°C.
- Once cooled, mix the water with the matcha and whisk vigorously using a zig-zag (W-shape) motion for 15 seconds, or until a fine froth has formed and the tea is bright green.
- Drink the matcha straight from the tea bowl or large cup.