In appearance: bright green, smallest fraction powder. The aroma is intensive, grassy with a hint of seaweed.
1st-2nd harvests / blend: Sayamakaori-Yabukita offers a vegetal profile all in strength with some red berries notes.
The bouquet of the ready-made tea is bright, with hints of seaweed and freshly cut grass. The aroma is intense, sharp and fresh. The taste is full-bodied and viscous, with a silky texture and a barely perceptible grassy bitterness that turns into a long, juicy aftertaste.
How to prepare the matcha. Put 2g (2 chashaku scoop) matcha powder into a tea bowl. Pour 30 ml of hot water (80℃) 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.
A vigorous tea with a smooth texture, rich in fresh leaf-green flavour. Well suited for both strong koicha and light usucha. A brilliant choice for those who prefer tea with distinct but not pushy flavor.