This premium ceremonial matcha comes from Ujitawara in Kyoto and is made from a first flush harvest picked in early June, then carefully stone-ground. Produced from a single cultivar, Tenmyou, and grown on a single-estate tea field at 250 m altitude, it showcases a vibrant, deep green colour. The aroma is chocolatey and malty, while the flavour is creamy, rich, and well balanced, with grassy undertones and a delicate hint of bitterness. The finish is smooth and airy. Best enjoyed in the traditional style, whisked with hot water.

PREPARATION
Quantity 1-2g / 60-120ml
Temperature 60-80°C
To prepare this matcha, follow these steps:

• Sift the matcha powder to remove any clumps.
• Heat water to 60-80°C (140-175°F).
• Add 1-2g (1/2 to 1 teaspoon) of sifted matcha to your chawan (bowl).
• Pour 60-120ml of the heated water onto the tea.
• Using a bamboo whisk (chasen), whisk vigorously in a zigzag or 'M'/'W' motion until a fine, even foam forms on the surface.
• Enjoy directly from the bowl or prepare as a latte or smoothie.