We don't know when or if this item will be available.
“I made matcha tea again with my mother. I think we added too much matcha this time, because the bitter taste was extreme, and there was a lot of powder at the bottom of the tea pot. I was still...” Read full tasting note
“This matcha was a bit darker than I like my matcha to be. The overall taste has a bitterness that doesn’t align so well with the vegetable taste that matcha has already. I was able to try this a...” Read full tasting note
Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter. Only the finest tea buds are hand picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (碾茶). Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.]
Company description not available.
I made matcha tea again with my mother. I think we added too much matcha this time, because the bitter taste was extreme, and there was a lot of powder at the bottom of the tea pot. I was still able to drink it, but next time I’ll remember to portion it a little bit better.
8/24/18
This matcha was a bit darker than I like my matcha to be. The overall taste has a bitterness that doesn’t align so well with the vegetable taste that matcha has already. I was able to try this a few times and decide that it was on to the next matcha and say goodbye to this one.
