NEW: LIMITED EDITION CEREMONIAL MATCHA – from Uji – 30g in tin

After seven years of Hug the Tea and importing matcha from Japan, Hug the Tea introduces limited edition matcha from Uji! This small city is located between Kyoto and Nara, two of Japan’s most famous historical and cultural centers. Uji is known for its tea and matcha production. The founders of the Japanese empire also drank tea from Uji. The quality of the tea leaves is due to the climate and geographical location of Uji, which has hot sunny summers and really cold winters.

This Ceremonial Matcha is a one of a kind  and a real addition to Hug the Tea’s collection. The quality is namely surprisingly smooth and subtle. Taste and experience it for yourself.

The packaging is a sealed tea tin of 30g, which is enough for 60 cups of matcha.

• Cultivar: OKUMIDORI
• Process: Tea leaves are grown under Shade Room, ground is by ceramic ball mill.
• Harvest: middle of May
• Region: Wazuka town, Kyoto prefecture, Japan. This area is main production area for Uji tea.
• From organic origin
• Best Before Date: 1-2 years. Please stock at cool condition and dry condition, it is important to avoid quality reduction.

HOW TO MAKE MATCHA?

To make matcha you need these necessities: (1) a bamboo whisk (chasen), (2) a bamboo spoon, (3) a bowl (= Matcha set) 70-80 Celsius degrees water.

• Put 1 bamboo spoon (1/2 gram) of Matcha in a bowl
• Add 1 table spoon of water
• Matcha a smooth paste with the bamboo whisk
• Add 60 ml of 75-80 degrees Celcius water to the bowl
• Whisk it up for 10-15 sec. in a fast W-movement to get foam on top.