The highest grade of culinary matcha, this is a first flush, hand-picked and stone ground matcha. It has a green pea aroma, grassy, slightly bitter flavour and an astringent after taste. Excellect for cooking, baking, in lattes, smoothies or ice cream, it works especially well with milk substitutes like soy, almond or oatmeal milk. Also a good every-day matcha.
Cultivar: Samidori, Gokoh, Yabukita (blend)
Region: Yoshida Meicha-en, Kyoto Prefecture
Tea: 2 g or 1 tsp
Water: 70-100 mL at 80-85 °C
Steep: Whisk in hot water to a froth or use a bottle with the lid and shake it