Matcha de Cérémonie – Uji – Okumidori Gold

At Hug the Tea this is the number one matcha : Okumidori Gold. An excellent matcha from an organic tea farm in Uji, Kyoto. Made from only one type of cultivar: Okumidori. Generations have been working here for more than 350 years on the best matcha! The cultivar is very rare and unique in Japan and the very slow way of stone grinding makes this matcha so incredibly green and refined. The packaging is a sealed golden tea tin of 30g, which is enough to make 60 cups of matcha.

• Cultivar: OKUMIDORI (single cultivar and origin)
• Taste: grassy, ​​creamy, umami, soft
• Process: Tea leaves are grown under Shade Room, ground  very slowly  in a stone mill; about 800g per 24 hours.
• Harvest: middle of May, first flush, single origin
• Region: Wazuka town, Kyoto prefecture, Japan. This area is main production area for Uji tea.
• From organic origin
• 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.