DAIGO MATCHA

SMALL BATCH ONLY.

Rich and luxurious, this Matcha from the spring harvest in Fuji, Shizuoka is a true gem!

The tea is a single cultivar made from the Okumidori hybrid and was selected by the tea farmer as a competition entry. Due to the long shading before harvesting and the gentle grinding on stone mills, the taste is very refined with clear umami and hardly any bitterness.

Intended as Koicha for the tea ceremony, we also find it excellent diluted as Usucha.

DE-ÖKO-006
EU/Non-EU Agriculture

Ingredients

stone-ground Japanese green tea

DE-ÖKO-006
EU/Non-EU Agriculture

Preparation

TRADITIONAL

• Preparation | Fill the teabowl with some hot water, move the whisk in the water. Pour off the water.
• Add 2 bamboo scoops of matcha to the teabowl
• Fill 1/5 of the teabowl with 80°C hot water
• Whisk the matcha until frothy using a zig-zag motion
• ENJOY YOUR MATCHA!!!
• Finishing | Clean teabowl + whisk under running water. Press the whisk with some pressure onto the stand + remove from stand + let air dry.
• Clean teaspoon with a slightly damp cloth.