Matcha Tsuki 月
Premium Ceremonial Grade.
Matcha Tsuki is crafted with first-flush, organically grown Okumidori leaves, picked in the first week of May and ground under traditional stone mills. Tsuki is a superb matcha that contrasts beautifully with the upfront floral fragrance of Matcha Taiyō. Instead we have a matcha with a more grounded character with deep marine notes of kombu and fresh salmon. This is backed by subtle notes of cooked spinach, a light sweetness and just enough astringency to make it interesting.
Grown and produced by the Nakai family, the current being the eighth generation to carry on the craft and tradition of solid, high quality organic tea. About 40 years ago, the family returned to a harmonious way of farming by abandoning chemical fertilizers and pesticides and instead, let nature do what it has always done...take care of itself.
○ Origin: Wazuka-cho, Japan
○ Cultivar: Okumidori
○ Harvest: May 2018
○ Impressions: Fresh salmon, kombu, cooked spinach, light sweetness.
○ Net weight: 30g
RECOMMENDED MATCHA PREPARATION
|2 to 4g||Whisk for 15 seconds|
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 70ml of boiled water into the bowl and let sit for 45 seconds then pour 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.