Ceremonial Grade Uji Matcha

Matcha from Uji, in Kyoto Prefecture, one of Japan’s oldest tea-growing regions. The leaves are shaded before harvest, then ground to a fine powder. This one blends two tea varieties, Yabukita and Gokou.

Whisk it with water and drink it as it is, or use it as the base for a latte. It’s made for both.

Preparation

1. Sift 1 teaspoon (about 2 grams) into a bowl. Sifting is what stops clumps.
2. Add 2–3 ounces of water at about 175°F. Boiling water brings out the bitterness.
3. Whisk briskly in a zigzag until a fine foam covers the top, about 20 seconds.

For a latte, whisk it the same way with a splash of water, then add 6–8 ounces of warm milk.

Tasting Notes

Umami, Rich, Smooth, Naturally Sweet.

Details

• Origin: Uji, Kyoto, Japan
• Tea varieties: Yabukita and Gokou
• Ingredients: matcha (powdered green tea)
• Size: 30 grams, in a tin
• Storage: keep the lid on and the tin somewhere cool and dark. Matcha fades fastest once it’s open, so use it within a month or two.

Two grams and twenty seconds of whisking. The rest of the morning can wait.