Originating from Uji, in the Kyoto region of Japan, our organic Matcha is grown only with natural organic fertilizers and without any agricultural chemical or pesticide. Traditional organic farming is rare in Japan as it takes a lot of time and effort to grow good organic green tea. High quality Matcha is one of the most difficult teas to produce as high grade Matcha needs much fertilizer and the organic fertilizer works slowly for 3 to 9 months.
Our organic Matcha is characterized for its smooth and mellow flavor and lack of bitterness, the sign of high quality Matcha.
For Usucha Matcha: Sift the Matcha to remove any lumps and get a mellower flavor. Place 1 teaspoon of Matcha (2g) into the chawan bowl and add 70 ml of hot water ( 80°C ). Mix the Matcha by quickly moving the chasen(bamboo whisk) as if writing the letter "W" in a series of short jerks back and forth. To prepare Koicha Matcha: follow the same indications but place 2 teaspoons of Matcha (4g) into the chawan and add only 50 ml of hot water before whisking with the chasen.