The Matcha no Midori is an organic green tea from Japan, carefully crafted to deliver an authentic matcha experience. This matcha is made from tencha leaves, whose quality and character are preserved through the traditional stone grinding process. Tencha is specifically bred for matcha and, like Gyokuro, it is grown under shade before harvest to increase the chlorophyll content and give the tea its characteristic deep green colour and rich umami flavour. This shading time is crucial as it brings out the delicate flavours and gives the tea a smoother and fuller profile, minimising bitterness.
It is important to note that true matcha - like our Matcha no Midori - is always made from tencha. Unfortunately, it is common for stone-ground sencha to be sold on the market as matcha, but real matcha has a completely different depth of flavour and quality. Our Matcha no Midori offers an exquisite, well-balanced flavour with intense greenery, subtle floral notes and a light sweetness that rounds out the experience. The smooth, rich texture and the foam that forms when whisked make each cup a ceremonial moment, full of elegance and long aftertaste.
Preparation of Usucha
This is the classic cup of matcha with a beautiful light green foam. The result is light, airy and refreshing.
Dosage: Use about 2 g (2 traditional bamboo cups, chashaku).
Water volume: add 60-100 ml of water.
Temperature: 70-80°C.
Technique: Whisk vigorously with a bamboo whisk (chase) in a “W” motion until a dense, fine foam forms on the surface.
Preparation of Koicha
Koicha is used in tea ceremonies and provides an extremely concentrated, sweet and rich flavour experience.
Dosage: Use about 4 g.
Water volume: add only 30-50 ml of water.
Temperature: 70-80°C.
Technique: Do not whisk. Use the whisk to slowly stir the powder and water together. The aim is to obtain a smooth, viscous and glossy consistency with no foam.
Tips
Sieve the tea: Strain into the bowl to avoid lumps.
Preheat the bowl: Rinse the bowl with hot water and dry it out before preparation.
Softening the whisk: Leave the whisk straws in warm water for a few seconds before use to make them soft and pliable.
