Description
We work directly with a small grower in Uji, Kyoto whose family has been shading tencha leaves under bamboo screens for four generations. Their matcha pours a vivid, almost legible green; the taste is wide and creamy with a quiet bittersweet edge that lingers. Whisk slowly with hot — never boiling — water, and don’t rush the foam.
Ingredients
Single-origin Uji matcha. Spring harvest. Stone-milled within 14 days of arrival.
Preparation
1.5 tsp · 2 oz water · 75°C · whisk in an M-pattern until a fine foam forms.
Tin
30 g · approx. 30 bowls.
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