商品介紹
｜From Kyoto, the Home of Matcha｜
The Uji region of Kyoto is the birthplace of Japanese matcha, where premium tea gardens and tea-making craftsmanship have flourished for centuries. Our tea leaves come from the Kyoto production area, inheriting the traditional cultivation and processing techniques of Uji tea, ensuring quality every step of the way from the tea garden to your cup.
｜Shade Cultivation, Locking in Freshness｜
Approximately 20 days before harvesting, tea plants are covered with shade structures to reduce sunlight, significantly increasing L-Theanine in the tea leaves, reducing bitterness, and enhancing sweetness. This is the secret behind the natural "umami" flavor found in high-quality matcha.
｜400-Mesh Super-Fine Grind, 4 Times Finer Than Flour｜
While regular flour is about 100 mesh, our matcha powder is ground to 400 mesh (approximately 38 microns), making it much finer than common green tea powders on the market. What does this mean? It results in a completely smooth mouthfeel with no grittiness and a delicate, creamy foam when whisked; when making lattes, it dissolves quickly and won't sink or clump. The 400-mesh ultra-fine powder ensures every sip is a uniformly smooth matcha flavor, free from a coarse, powdery sensation.
Matcha Latte: Take 2-3g of matcha powder, dissolve it with a small amount of hot water first (to prevent clumping), then add 150-200ml of warm milk. The mellow richness of matcha perfectly blends with milk, delicious even without sugar.
Iced Matcha: Dissolve 2g of matcha powder with a small amount of hot water, pour it into a glass full of ice, then add cold water or cold milk. Your top choice for a refreshing summer drink.
Tip: We recommend using a chasen (bamboo whisk) for a more even and delicate foam, greatly enhancing the texture.
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