Organic Velvet Matcha - 40g tin
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Savor the extraordinary flavor of our 100% organic Velvet Matcha from Kagoshima Prefecture on the southerly island of Kyushu, Japan. With notes of creamy chocolate and a touch of tropical fruit, this ceremonial grade organic matcha is one of the finest examples of the Yabukita cultivar from Kagoshima Prefecture on Japan’s southernmost main island of Kyushu.
Nurtured by master tea farmer Kenji Tofuku at an altitude of 150 meters, this spring-harvested matcha is delicious prepared with a Japanese matcha bowl or enjoyed in a latte. His forty-plus years of experience yields an incredibly special tea, carefully tended to in the Kirishima tea fields under the gaze of Sakurajima, an active volcano, which helps to enrich the terroir with its occasional ash.
Our matcha is certified by JAS and is crafted from a single-origin Yabukita cultivar that is 100% organic, non-pesticide grown. This is a fine matcha powder that emulsifies beautifully, owing to its extraordinary quality. It is shade-grown, fertilized with organic hay and cow pats. Enjoy the dreamy taste of matcha as intended - pure, organic, and unparalleled. A healthy treat that is as luxurious as it is delicious.
Looking for a matcha whisk and ceremonial set? Elevate your matcha with our Velvet Matcha Ceremony Set.
For optimal freshness, we recommend you refrigerate the tin after opening and consume within two months.
Directions for crafting matcha and matcha lattes:
Measure half a teaspoon (1 gram) of matcha powder and place into the center of a small bowl. Gently pour 65 ml / ~¼ cups to 100 ml / ~½ cups of water at 75°C / 167°F onto the powder. Using a traditional matcha whisk or chasen, briskly whisk to emulsify for around 30 seconds, moving the whisk in a ‘Z’ shape within the bowl until an even foam develops. Alternatively, you may employ an electric whisk if youw ish. Enjoy the fragrance and sip this brew hot or on ice. To make a latte, add your choice of milk and toppings.
Directions for more traditional matcha preparation:
We recommend brewing matcha the traditional way to heighten your sensory experience. It it optional but all the more lovely if you choose to preheat your bowl by filling it with hot water for a few minutes to warm it thoroughly before pouring it out and drying it completely before making your matcha. Taking the desired amount from the tin, sift your matcha into the center of the bowl and gently pour 65 ml to 100 ml of water at 75°C onto the powder. Using a traditional chasen or matcha whisk, briskly whisk to emulsify for around 30 seconds until an even foam develops. Inhale the fragrance and savor this fine matcha.