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Matcha Taiyo

$0.00 $25.00

Premium Ceremonial Grade

First-flush, organically grown Sayamakaori leaves, picked in late April or the first week of May, are ground under traditional stone mills.  The Sayamakaori cultivar, developed in Saitama from a Yabukita seed, is known for it's rich taste and fragrance.  Kaori 香り in fact means fragrance.  Upon opening, you'll be greeted with a deep, sweet fragrance reminiscent of Turkish apple tobacco that is also very present in the taste. The high content of catechins, common in Sayamakaori, lends a very pleasing sharpness that seems to frame this sweet fragrance perfectly.  It reminds of a crisp, tree-ripened Granny Smith apple with a soft, creamy mouthfeel and subtle toasted undertones.

Grown and produced by the Nakai family,  the current being the eighth generation to carry on the craft and tradition of authentic, loose leaf organic tea.  In 1980 the family returned to the traditional way of farming by abandoning chemical fertilizers and pesticides and instead, let nature do what it has always done...take care of herself.

This quality of organic matcha would typically retail for $32.

SPECIFICS

○ Origin:  Wazuka-cho, Japan

○ Cultivar:  Sayamakaori

○ Harvest:  First harvest May 2020

○ Impressions: Highly fragrant, Turkish apple tobacco, balanced sharpness.

Net weight: 40g

RECOMMENDED MATCHA PREPARATION

   2 to 4g   Whisk for 15 seconds
  80ml   65℃ (149℉)

Matcha is a finely ground green tea powder traditionally used in the Japanese tea ceremony Chanoyu.  As with many products of high quality, the level of dedication of those who produce them demands that we practice great respect when handling them.  And so, in order to fully appreciate the character of our premium teas and matcha, it is necessary to use the appropriate tools and learn ideal techniques. 

Please follow these steps for a sublime bowl of matcha.

  • Bring a kettle to boil and then remove from heat and set aside.  Use of a cast-iron or Nambu Tekki kettle is preferable.
  • In the meantime, gather together your matcha and related tools, the matcha bowl or chawan, the matcha spoon or chashaku, the matcha whisk or chasen, a small vessel for cooling water and a small sifting screen.
  • Preheat the matcha bowl by pouring approximately 80ml of boiled water into the bowl and let sit for 45 seconds then pour off into the small water vessel. 
  • Dry the matcha bowl.  Place the sifting screen over the bowl, portion out the desired amount of matcha into the screen and gently use the matcha spoon to work the powder through.
  • Two to four matcha spoon scoops is typical, though you should adjust for your preference.
  • Soak the matcha whisk in some water before use in order to soften the tines.
  • Once the water in the vessel has cooled to about 65C, slowly begin to pour it over the matcha powder while gently blending with the whisk.
  • When all the water is added, whisk briskly in a 'W' motion as though you are beating egg whites.  With practice, this will create a fine, creamy froth.
  • Clean and dry your tools as best as you can to ensure longevity.