Umami-rich sugar snap peas,
cut grass and kelp
Seafood, sushi, roasted root
vegetables, white chocolate
Imperial Matcha, Japan
Matcha is a uniquely Japanese style of tea. It is distinct from other teas by the fact that you drink the whole leaf, not just an infusion. Packed with nutrients and caffeine, we like it best in the mornings as a powerful green tea 'espresso'.
The special care and attention needed to create matcha starts in the ﬁeld. The bushes are shaded in the weeks before harvest to create thinner leaves with increased theanine levels and more pronounced sweet, vegetable-like ﬂavours. As soon as they are picked, the leaves are steamed and dried before the stems and veins are carefully removed. Now known as Tencha, the de-veined leaves are carefully stone ground into a ﬁne powder, giving us all the intense ﬂavour and natural goodness inherent in the leaf. Our organic ceremonial matcha is a vibrant emerald-green colour that whisks into a creamy, richly-ﬂavoured tea with a long lasting foam.
Kagoshima lies in the south of Kyūshū, the most southwesterly of Japan's main islands. With its dramatic hills, lush plains and pristine Paciﬁc coastline, it's a truly stunning region, one famed for it deep bay and active volcano Sakurajima. Away from the bay, the land turns hilly, which is where this tea was grown, in the verdant, misty slopes of Kirishima. We tried many ceremonial matchas, but this example really impressed us with its richness and colour. The organically grown tea leaves are gently stone-ground by two award-winning 'Chashi' (tea masters), experts in preparing and blending green teas.
Their skill in capturing all the ﬂavour and vibrancy of the tea leaves in the ﬁne matcha powder is what makes this a true ceremonial grade example.
LEAF APPEARANCE:Emerald-green powder
AROMA:Fresh-cut grass, green vegetables and sea kelp
LIQUOR:Richly opaque seaweed green
TASTE:Sweet umami richness and sugar snap peas
THE ART OF PREPARATION
IMPERIAL MATCHA GREEN TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your bowl and cup with boiling water.
- Discard the water and add one teaspoon of matcha to your bowl.
- Add 80ml / 30z water (i.e. an espresso cup) at 80°C / 176°F. If you don't have a thermometer, let the boiled kettle sit for six minutes.
- Using a matcha whisk, milk frother or fork, whisk the matcha until smooth and frothy. For best results, add half the water, whisk until there are no lumps, then add the rest.
- Enjoy your matcha straight from the bowl, or pour into a warm cup to serve.