How to Matcha
SINGLE CULTIVAR YABUKITA
€34,90
Sale price
€34,90
Regular price
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SINGLE CULTIVAR YABUKITA
€34,90
Sale price
€34,90
Regular price
TASTING NOTES
Rounded Umami | Vegetal Notes | Crisp Finish
DESCRIPTION
Single Cultivar Yabukita — Japan’s most widely grown tea cultivar.
A first harvest, ceremonial-grade matcha from Uji, Japan — crafted exclusively from the Yabukita Cultivar.
The result is a clean and well-balanced matcha with rounded umami, fresh vegetal notes, and a crisp, vibrant finish.
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Details
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STEP 1
Place 2 scoops of matcha powder into a bowl or wide cup using the Chashaku (bamboo scoop).
STEP 2
Pour a small amount (50ml) of warm not boiling water, ideally around 80°C (175°F) into the bowl.
STEP 3
Whisk the matcha using the Chasen (bamboo whisk) in a fast zig-zag motion until all clumps are dissolved.
STEP 4
Top off with either more water or your favorite plant milk. Enjoy hours of clean, focused energy.
Crafted with intention and expertise.
First Harvest Matcha
First harvest matcha, also known as "Ichibancha", is usually picked around the beginning of may. It is the first harvest of the year after the long growing and shading process over the winter months. The leaves are young, fresh, delicate and bursting with flavor and nutrients. It’s only these leaves that are being selected by our tea farmers to ensure our extraordinary ceremonial grade quality.
Second harvest matcha leaves are usually more mature, meaning they have been exposed to more sunlight, resulting in larger darker leaves and a stronger flavor.
Hand-picked Tea Leaves
With the utmost care and attention, our tea farmers hand-pick only the finest, vibrant green leaves from the very top of each Camellia sinensis tea plant. This meticulous, hand-selected harvest is essential to ensure the highest possible quality of our Matcha. We use exclusively the youngest, most tender, and bright green leaves — those from the first harvest of the season. These top leaves contain the most nutrients and deliver the delicate flavor and vivid color that define our Ceremonial Grade Matcha.
Shading Process
Before harvest, the tea plants are shaded for up to 30 days. This careful process increases the levels of L-theanine and chlorophyll in the leaves, enhancing the tea’s natural sweetness, umami flavor, and vibrant green color. By limiting sunlight, the plant slows down photosynthesis, causing the leaves to produce more nutrients, resulting in a richer and more delicate taste.
Traditional Grinding Method
After harvesting, the tea leaves are ground into a fine powder using traditional granite stone mills. This process helps preserve the tea's delicate flavor and nutritional properties.
A traditional granite mill operates at a slower pace, producing around 30-40g of matcha per hour. The slow grinding process prevents overheating, which can affect the flavor and nutritional value of the matcha.