- Origin: Yame (Fukuoka prefecture)
- Harvest: 1st
- Cultivar: blend (Yabukita / Saemidori / Okumidori)
- Tasting notes: (koicha) nutty, umami /(usucha) cocoa
This matcha is all about an experience of large umami in mouth and this sweetness specific to Yame Matcha.
How to prepare the matcha.
- Put 2g (2 chashaku scoop) matcha powder into a tea bowl.
- Pour 50 ml of hot water (70℃) over the powder and whisk it with a chasen.
- When all the small lumps are mixed, add 40 ml of water more, continuing to whisk until high foam forms.
- After the matcha is done, drink it immediately, because as it cools down it gets bitter.
